Home - Recipes - Lemony Roast Chicken with Cabbage

Lemony Roast Chicken with Cabbage

A hot oven and a bit of lemon butter work magic on this skillet chicken roasted on a bed of cabbage in a 5-ingredient dinner.

Serves 4
Ready in 100 mins
Prep time 15 mins
Cooking time 85 mins
340 calories per serving


> 1 (3 lb) green cabbage
> 2 tbsp canola oil
> 1 lemon
> 3 tbsp unsalted butter, room temperature
> 1 (4- 5 lb) whole chicken


Preheat oven to 425°F. Quarter the cabbage and remove the core. Thinly slice cabbage, aiming for 10–12 cups. In a 12-inch cast-iron skillet, heat the oil on medium-high. Add cabbage. Season with salt and pepper. Sauté 6–8 min., until cabbage is slightly wilted, stirring occasionally. Remove from heat.
Meanwhile, grate the lemon zest into a small bowl. Add the butter to the zest and mash with a fork to combine. Pat the chicken dry with paper towels. Rub butter all over chicken and season with salt and pepper. Cut lemon into quarters and add lemon pieces to chicken cavity.
Place chicken, breast-side up, in skillet on top of cabbage. Transfer to oven and roast 1 hour–1 hour 15 min., until internal temperature is 165°F. If desired, squeeze cooked lemon over chicken to serve.


Garnish with chopped parsley for extra color and flavor.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you