Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage Recipe • 5★

Published November 20, 2019

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

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½ cup olive oil, plus more for brushing and drizzling

2 tablespoons stone-ground coarse mustard, plus more for serving

4 garlic cloves, minced

4 teaspoons apple cider vinegar

4 teaspoons cumin seeds

Kosher salt and black pepper

1 medium head green cabbage (about 2 ½ pounds)

2 medium red onions, peeled, then cut into ½-inch rounds

¼ cup drained capers

1 ½ teaspoons ground coriander

1 teaspoon ground cumin

6 bone-in, skin-in chicken thighs (about 3 pounds total)

Torn fresh parsley, dill or arugula sprigs, for garnish

Step 1Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together ½ cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.

Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together ½ cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.

Step 2Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.

Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.

Step 3Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.

Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.

Step 4Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 ½ teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.

Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 ½ teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.

Step 5Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

After reading the comments, I cooked the cabbage for 30 minutes prior to adding the onions and chicken. It was fantastic. Everyone agreed that the amount of red onion could be cut in half.

Tonight I made it a second time and decided it is my all time favorite meal! I was reading others’ comments and in regards to the cabbage cooking time- I wonder if the people saying it was taking too long were using a traditional green cabbage? I used Savoy cabbage both times and it cooked perfectly with no extra time needed. Savoy cabbage leaves are softer and crinklier and absorb the dressing and caramelize beautifully.

Great I'll be trying this combination because I am not a fan of sauerkraut, no matter how healthy it may be! And one pan / pot / casserole or sheet pan meals are becoming my go to method because I find myself increasingly appreciating flavours melding together during cooking. In my kitchen only one sheet pan will be used as hand washing even one extra pan just to brush onions with oil is both avoidable & unnecessary.

I liked this dish. I will say though that I would like to find a way around using a second pan to oil up the onions.

I think an 8x8 cake pan wb workable for coating those onions.

It was kind of a messy meal to put together. This dish can feed a lot of people. You might even throw in a little more chicken (and increase the coating to match) to make the most of all the cabbage on the tray. I served with a couscous.

Just chop up the cabbage and onion into big chunks and mix together with the vinaigrette mixture! So much easier and I don't think you lose anything... Excellent recipe! Easily tweaked.

Ok, but needs more acid - will make again, but will serve with the dressing from Ali Slagle’s kielbasa with cabbage and beans