Whole Chicken And Cabbage Recipe In A Dutch Oven/Braiser

Whole Chicken And Cabbage Recipe In A Dutch Oven/Braiser – simple and delicious dinner, made with juicy whole chicken, seasoned with salt, pepper and paprika and baked in the oven with cabbage. This Whole Chicken And Cabbage makes a delicious weeknight or holiday dinner.

I rarely roast a whole chicken, because you know – you can get a rotisserie chicken at any store at a reasonable price. But there is something so special about making it at home.

This Whole Chicken And Cabbage Recipe In A Dutch Oven/Braiser makes a warm and comforting meal, that comes together pretty easy.

If you are not a fan of cabbage, you can definitely bake the chicken on its own, or add your favorite veggies. You can also use potatoes, instead of cabbage.

This is one of my go to recipes, when I roast a whole chicken.

There is no need to turn the bird during baking, and it always turns very juicy and flavorful.

The main ingredients to season the chicken are salt, pepper, garlic, paprika and butter.

I rub the mixture under the skin on the breasts so it makes the skin crispy and flavorful.

You can also ass other seasonings like oregano, thyme or rosemary.

I rarely do for this particular recipe. In this case simplicity wins!

A whole roasted chicken like this was a childhood favorite meal for me. As I said I rarely make it now, but it brings great memories every time I do.

What ingredients do I need to make whole chicken in a Dutch oven?

• chopped cabbage
• oil
• shallot
• paprika
• salt
• black pepper
• tomato paste
• whole chicken
• butter
• garlic powder

How To Make This Whole Chicken and cabbage recipe?

1. PREHEAT: Preheat your oven to 400 F.

2. COOK: In a deep dish(or a Braiser) heat oil and add shallot. Cook for 1 minute then add the cabbage. Season with salt, pepper and paprika. Cook for 4-5 minutes, until it reduces its size, and starts to release some liquid. Stir frequently. Add tomato paste and stir to combine.

3. SEASON: In a small bowl mix together the butter, garlic powder, salt, pepper and paprika. Rub chicken with the mixture. If you can, rub some between the chicken breasts and the chicken skin. Season chicken. with salt and pepper on the inside.

4. If using a braiser, add chicken over the cabbage, if using another baking dish, transfer the cabbage to it and add the whole chicken on top.

5. BAKE: Bake chicken and cabbage at 400 F for 15 minutes, then reduce the temperature to 375 and cover with the lid or aluminum foil. Roast for 1 hour (make sure cabbage is fully covered with foil (or lid).

6. SERVE: Remove the cover and roast chicken for 15-20 mire minutes, until the top is golden and thermometer inserted into the thighs reads 165 F.

Tips to roast Whole Chicken (with cabbage):

The most important part in this Whole Chicken And Cabbage Recipe is to cook both the chicken breast, legs and thighs perfectly, so both kinds of meat are juicy and also produce crispy skin (as much as it is possible).

I roast the chicken at 375 uncovered for 15 minutes, then cover it and roast for 30 minutes. Then I uncover it again and let it cook for 15-30 minutes longer, until thermometer inserted in the thigh meat reads 165F.

For the cabbage I first cook it on the stove top to soften with some shallot and tomato paste and then continue cooking it together with the chicken. I can easily call this Whole Chicken And Cabbage Recipe a one pot meal!

This chicken dinner also has a great presentation and makes dinner more enjoyable!

More Chicken Recipes:

• Low-Carb Chicken With Cabbage
• Whole Roasted Chicken With Potatoes
• Roast Chicken

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5 from 4 votes

Whole Chicken And Cabbage Recipe In A Dutch Oven/Braiser

Whole Chicken And Cabbage Recipe In A Dutch Oven/Braiser - simple and delicious dinner, made with juicy whole chicken, seasoned with salt, pepper and paprika and baked in the oven with cabbage. This Whole Chicken And Cabbage makes a delicious weeknight or holiday dinner.

Prep: 15 minutes mins

Cook: 1 hour hr 40 minutes mins

Total: 1 hour hr 55 minutes mins

Servings: 8

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Ingredients 

1x2x3x

• ▢ 8 cups finely chopped babbage
• ▢ 3 tbsp vegetable oil
• ▢ 1 shallot, chopped
• ▢ 2 tbsp paprika
• ▢ 2 tsp salt
• ▢ 1/2 tsp black pepper
• ▢ 2 tbsp tomato paste

For the chicken:

• ▢ 1 3 1/2 pound chicken, cleaned, washed and pat dried
• ▢ 1 1/2 tsp salt
• ▢ 1 tsp black pepper
• ▢ 1 tsp paprika
• ▢ 4 tbsp butter, soft
• ▢ 1/2 tsp garlic powder

US Customary - Metric

Instructions 

• Preheat oven to 400 F.
• In a deep dish(or a Braiser) heat oil and add shallot. Cook for 1 minute then add the cabbage. Season with salt, pepper and paprika. Cook for 4-5 minutes, until it reduces its size, and starts to release some liquid. Stir frequently. Add tomato paste and stir to combine.
• In a small bowl mix together the butter, garlic powder, salt, pepper and paprika. Rub chicken with the mixture. If you can, rub some between the chicken breasts and the chicken skin. Season chicken. with salt and pepper on the inside.
• If using a braiser, add chicken over the cabbage, if using another baking dish, transfer the cabbage to it and add the whole chicken on top. 
• Bake chicken and cabbage at 400 F for 15 minutes, then reduce the temperature to 375 and cover with the lid or aluminum foil. Roast for 1 hour (make sure cabbage is fully covered with foil (or lid).
• Remove the cover and roast chicken for 15-20 mire minutes, until the top is golden and thermometer inserted into the thighs reads 165 F.

Notes

For more tips and tricks about making Whole Roasted Chicken, you can check this recipe out: Whole Roasted Chicken With Potatoes

Nutrition

Calories: 324kcal, Carbohydrates: 6g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 15mg, Sodium: 2276mg, Potassium: 215mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1285IU, Vitamin C: 26.7mg, Calcium: 35mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American

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