Looking for a wholesome and delicious one-pan meal? Look no further!
This Baked Chicken with Cabbage, Carrots, and Onions is the perfect balance of flavor and nutrition, making it an absolute winner for any dinner table.
Serve it with a side of your favorite grain or enjoy it as is for a delicious and nutritious meal.
Ingredients:
- 4 chicken breast halves (bone-in, skin-on)
- 1 head of cabbage, chopped
- 1 large onion, cut into eighths
- 1 pound bag of baby carrots
- 1 teaspoon of kosher salt, divided
- 1 teaspoon of black pepper, divided
- 2–3 sprigs of fresh rosemary, finely minced (2–3 teaspoons)
- 1 head of garlic, cloves separated and left unpeeled (or 4–5 teaspoons minced garlic)
- 1 lemon, quartered
- ¼ cup of extra-virgin olive oil
- 3 tablespoons of red wine vinegar
Directions:
1. Preheat oven to 450° F.
2. Take a 12 x 16-inch glass dish or roasting pan, add chicken, cabbage, onion, and carrots. In a small bowl, mix together ½ teaspoon of salt, ½ teaspoon of pepper, and minced rosemary. Sprinkle over chicken and veggies. Toss well.
3. Arrange chicken so that it lies on top of veggies skin-side up. Also, add garlic cloves and quartered lemon on top of veggies.
4. In another small bowl, use whisk to mix together oil, vinegar, and remaining ½ teaspoon salt and ½ teaspoon pepper. Drizzle over the chicken and veggies.
5. Cover the skillet or baking dish with foil, and bake in the preheated oven for about 30 minutes.
6. After 30 minutes, remove the foil and continue baking for an additional 20-25 minutes or until the chicken is fully cooked and the veggies are tender. Chicken should be browned and cooked through. Vegetables should be tender.
7. Once everything is perfectly baked and ready, garnish with fresh parsley for an extra burst of color and freshness.
