In this chicken and cabbage sheet pan supper, chicken thighs and drumsticks are tossed in a sesame-soy dressing. First, they roast alone, which allows the hot air, unimpeded by vegetables, to circulate freely and encourages the browning process to being. After 10 minutes, on goes the cabbage, tossed in the same dressing. It’s nestled around and underneath the chicken to fit. About 20 minutes later, when the chicken finishes cooking, off it goes to rest, while the cabbage continues on alone. With its surfaces fully exposed to the heat, the cabbage’s edges crisp and caramelize while any juices pooling nearby reduce and concentrate. In about 40 minutes, dinner is ready. The result: juicy, crispy-skinned chicken and sweet, tender cabbage, flavored by not only the spicy dressing, but also the flavorful drippings of the chicken. It’s an unexpected and unsung boon of this one-pan wonder of a supper.
5 from 22 reviews
1 teaspoon neutral oil, for greasing 1 tablespoon sesame oil 1/4 cup melted coconut oil or olive oil 3 tablespoons soy sauce 1 tablespoon rice vinegar (or other) 1 tablespoon Sriracha, optional 8 pieces bone-in, skin-on chicken thighs or drumsticks 1 pinch kosher salt and pepper to taste 1 head cabbage, 2 to 3 lbs.
