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Baked Chicken with Cabbage, Carrots and Onions

Yields4 Servings

 4 chicken breast halves (bone-in, skin-on)
 1 head cabbage, chopped
 1 large onion, cut into eighths
 1 lb bag of baby carrots
 1 tsp kosher salt, divided
 1 tsp black pepper, divided
 3 sprigs fresh rosemary, finely minced (2–3 teaspoons)
 1 head garlic, cloves separated and left unpeeled (or 4–5 teaspoons minced garlic)
 1 lemon, quartered
 ¼ cup extra-virgin olive oil
 3 tbsp red wine vinegar

1

Preheat oven to 450° F.

2

To a 12 x 16-inch glass dish or roasting pan, add chicken, cabbage, onion, and carrots. In a small bowl, mix together ½ t salt, ½ t 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

Roast in oven for 50 minutes. Chicken should be browned and cooked through. Vegetables should be tender. 50 Minutes

Alternatively
6

Consider roasting a whole chicken, instead of chicken breast halves.

Ingredients

 4 chicken breast halves (bone-in, skin-on)
 1 head cabbage, chopped
 1 large onion, cut into eighths
 1 lb bag of baby carrots
 1 tsp kosher salt, divided
 1 tsp black pepper, divided
 3 sprigs fresh rosemary, finely minced (2–3 teaspoons)
 1 head garlic, cloves separated and left unpeeled (or 4–5 teaspoons minced garlic)
 1 lemon, quartered
 ¼ cup extra-virgin olive oil
 3 tbsp red wine vinegar

Directions

1

Preheat oven to 450° F.

2

To a 12 x 16-inch glass dish or roasting pan, add chicken, cabbage, onion, and carrots. In a small bowl, mix together ½ t salt, ½ t 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

Roast in oven for 50 minutes. Chicken should be browned and cooked through. Vegetables should be tender. 50 Minutes

Alternatively
6

Consider roasting a whole chicken, instead of chicken breast halves.

Baked Chicken with Cabbage, Carrots and Onions

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