Sheet Pan Roasted Chicken and Cabbage Steaks

by Jacqui Little, MS, RD, CD

Simple ingredients, one pan, and a really satisfying dinner. Sometimes simple is exactly what you need.

Ingredients

Serves 10

2 chicken leg quarters, cut into 4 pieces (2 thighs, 2 drumsticks, about 2 lbs.)

1 tsp. sea salt and ½ tsp. black pepper, divided

1-2 Tbsp. yellow mustard

2 Tbsp. olive oil

2 tsp. soy sauce

2 tsp. apple cider vinegar

½ head of cabbage (about 1-1 ½ lbs.), cut into wedges

Directions

Preheat oven to 425°F.

Place chicken pieces on a large baking pan and season with most of the salt and pepper, reserving some for the cabbage. Roast for 10 minutes.

Meanwhile, combine mustard, oil, soy sauce, vinegar and remaining salt/pepper in a small bowl. Place cabbage steaks in a large bowl or on a large plate and pour marinade evenly over top of cabbage. After 10 minutes of roasting the chicken, remove from oven and carefully nestle the cabbage steaks in between and around the chicken. Return to oven and roast for another 25 minutes, until chicken is cooked through, and cabbage is browned. Once cooked, remove chicken to a platter and return cabbage to oven if desired, until edges are caramelized, about 5-8 minutes.

Serve hot.

Nutrition Info

Serving Size: ½ recipe | Calories: 690 | Protein: 48g | Fat: 48g | Saturated Fat: 11g | Carbohydrates: 14g | Fiber: 5g | Net Carbs: 9g | Sugar: 7g | Sodium: 1,650mg