You know what’s in store later this month, don’t you? Spring is finally on the way!
We’re ready to celebrate with this delicious dish from Jmore’s food expert Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Chicken and Cabbage Roast
Ingredients
- 1 bone-in chicken cut into 8, or 8 pieces of whatever bone-in chicken you prefer (thighs, legs etc.)
- 1/2 cabbage head
- 3 gold potatoes
- 1 onion, sliced
For Dressing:
- 3 Tablespoons oil
- 1 teaspoon salt
- Pepper
- 1 teaspoon dried thyme (or oregano)
- 1/2 teaspoon turmeric
- 2 Tablespoons honey
- 1 lemon, zest and juice
- 1-2 garlic cloves, minced
Instructions
- Sprinkle salt on the chicken.
- Peel the potatoes and cut each into 4 elongated wedges.
- Slice the cabbage into wedges into elongated pieces starting from the stem. Each wedge should be held together by the stem.
- Use a wide baking dish with a lid and layer the olive oil, onions, cabbage wedges, potatoes and chicken pieces. Weave them all together as shown in the photo, crowding them in the dish.
- Mix the dressing well and pour over the ingredients in the dish.
- Cover with crinkled and wet parchment paper and cover the dish with its lid.
- Bake at 375° for one hour. Remove lid and paper and bake for another 20 minutes or until charred at the edges.
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