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Sheet Pan Crispy Chicken and Red Cabbage Dinner

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1 head red cabbage
  • 1/2 cup olive oil
  • 2 tsp sea salt
  • 4 bone-in chicken legs
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 2 tsp caraway seeds
  • 1/4 cup cider vinegar

Instructions
 

  • Place oven rack in the lower third of the oven, preheat the oven to 450°F, and cover a baking sheet with parchment paper.
  • Slice the cabbage in half, then cut each half into 1-inch-thick wedges, leaving the core, so the leaves stay attached. Lay the cabbage wedges on the prepared baking sheet and drizzle with half of the olive oil, then sprinkle with 1 teaspoon of sea salt. Rub the oil into the leaves over the wedges. Place in the preheated oven and bake for 15 minutes.
  • While the cabbage is roasting, pat the chicken dry with papertowel. Add the remaining olive oil, nutmeg, ginger, and half the pepper, and remaining sea salt into the bottom of a large mixing bowl. Add the chicken and rub it all over with the oil and spice mixture, lifting the skin of the leg and rubbing it underneath.
  • Remove the cabbage from the oven and, using tongs, turn the wedges over. Sprinkle the cabbage with caraway seeds and remaining pepper. Nestle the chicken legs on top of the cabbage wedges. Using aspatula, scrape out the remaining olive oil and spices from the bowl anddrizzle mostly over the cabbage and chicken legs. Pour the vinegar into thebottom of the pan and return to the oven. Roast for an additional 20 minutes.The chicken is done when a thermometer inserted into the thigh reads 165°F. Thechicken will be golden, and the skin will be crisp. The cabbage will appearsoft with crispy edges.
  • Remove from the oven and serve immediately.

Notes

Use Nappa cabbage or green cabbage in place of the red cabbage. Brussels sprouts are also a welcome addition. Don’t pre-roast them; instead, add the chicken and the sprouts at the same time to the pan and roast for 30 minutes, so they don’t overcook.  If you don’t have caraway handy, substitute coriander seeds in its place. Cider vinegar can also be substituted for rice vinegar or wine vinegar.