Roast chicken with schmaltzy cabbage from Smitten Kitchen by Deb Perelman

  • whole chicken
  • green cabbage

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Beck001 on November 21, 2025

    Cabbage turns out Amazing. My roasted chicken did not do as well. Would suggest whatever technique works for you on roasting chicken to do - simply putting on top of a bed of cabbage

  • hirsheys on December 13, 2020

    Made this last night to go with my latke feast. The chicken came out nice and moist, and the cabbage was quite tasty, though it was definitely wetter than I wanted it to be, so it didn't get super browned. I think it's super dependent on how wet your chicken is - I tried to find an air-dried, non-brined one, but it still let off a lot of liquid, so the cabbage kind of steamed, rather than roasted. On the other hand, if it hadn't had that liquid, I'm not sure it would have gotten so nicely silky and tasty. Regardless, we concluded that this was an excellent candidate for cooking alongside the latkes. It provided protein and veggies for those who wanted it, but also wasn't much fuss and didn't compete flavor-wise. I started the chicken upside down and flipped it halfway through, which is my usual way. Next time, I'd also cook the cabbage even longer than I did this time to cook it very brown (as noted below).

  • anya_sf on October 24, 2020

    My shopper somehow found the smallest cabbage ever, which mostly covered the bottom of the skillet, but of course cabbage cooks down a lot, so the edges got quite charred. The chicken was fairly large and needed 75 minutes to roast. Amazingly, the burnt-looking cabbage bits actually tasted pretty good, although the cabbage was quite salty from the chicken drippings (I used 1 Tbsp Kosher salt as advised). The underside of the chicken was super pale, so I flipped the chicken over an extra 10 minutes. I also neglected to baste the chicken while roasting, which didn't seem to matter. The combination of chicken and cabbage was quite delicious and the recipe so easy that I would definitely make this again with a bigger cabbage, flipping the chicken partway to brown the bottom.

  • wester on May 05, 2020

    Very simple, very good. I think my cabbage would have been even better if I had let it stay in the oven for a bit longer to get some really brown bits - don't be afraid of burning the cabbage here. I do think that next time I will cut up the chicken before adding it to the cabbage.

  • Emily Hope on April 20, 2020

    This recipe is genius, and produced what may be the most delicious cabbage I've ever had. All you do is put a little butter, salt and pepper on the bird, and roast it in a cast-iron skillet on top of some "planks" of cabbage. By the end, the cabbage is caramelized and schmaltzy. The chicken is fine -- your basic roast chicken -- but the cabbage is the star here. Also--I forgot about basting the chicken with additional butter, so only used 1 tablespoon, and was still good. Will definitely make again, perhaps change up the chicken by dry-brining for a couple of days or using the fennel rub from Small Victories. Served with an arugula/roasted pear salad and toasted bread (which seemed unnecessary).

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