I feel like every time I go and do something on my list I have a “squirrel” moment. We were all going to a pool party yesterday afternoon. Brings me back to my youth; I wonder if that is where my love of parties comes from hmmmm interesting. I was going to write my blog, pack the cooler, suits and extra clothes before we left. Instead I went out to the garden to weed and harvest, then I came in and processed a ton of tomatoes, divvied up some granola I made and picked up the house?
So here I am about to sit down this morning and write. Squirrel lets strip the bed and start the laundry, and oh the dishes and I should really take the pile off my desk aka the drop zone so while my pictures are downloading I will have it already to do. I have issues I know!
So here I am again, and please don’t think this recipe isn’t something I really want to share, It was so good I had the two leftovers for lunch last week. Plus I overheard my husband talking with someone at the party about what my wife made with some cabbage from the garden and it was really good. I love sheet pan dinners, they are super easy and all the ones I have made are blog worthy.
Sheet pan chicken and cabbage
- 8 pieces bone-in skin-on chicken thighs and/or drumsticks
- 1 head cabbage
- 1 tablespoon toasted sesame oil
- ¼ cup olive oil or melted coconut oil
- 3 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon Sriracha
- Kosher salt and black pepper
pre-heat oven to 425°F and grease a sheet pan
Season chicken on both sides with salt and pepper. In a small bowl add the oils, soy sauce, vinegar, and sriracha. You don’t have to use the sriracha if you don’t like a little heat but I strongly recommend it. Add a little less if you want. Pour 1/4 of this mixture over the chicken. Note if you are using melted coconut oil you will want the chicken at room temperature. I didn’t do this and it coagulated. Let it marinade while the oven pre-heats 10-15 minutes.
Cut the cabbage in half through the core, cut the each core again, keep doing this until you have slices of cabbage, all a little less than and inch thick. I removed my core which is why mine are not holding together in chunks. Your choice remove or keep intact. Season the cabbage with salt and pepper then place in a large bowl and cover with the leftover marinade.
Place the chicken on the sheet pan and into the oven for 15 minutes. Remove from the oven and place the cabbage around and under the chicken if needed. Back into the oven to roast for 20 – 25 minutes or until the chicken is cooked through. Transfer the chicken to a platter and return the cabbage to the oven to get a little caramelized about 10-25 more minutes. Serve warm.