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Chicken and Cabbage Roast

Chicken and Cabbage Roast

Elite Jakob
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Course Main Dish

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.