Skillet Roasted Chicken with Cabbage

Story by Natalie
Skillet Roasted Chicken with Cabbage
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When it comes to delicious meals there are two categories: those that are tasty and leave you satisfied, and then those that make such an impression on you that you have no choice but to run home as fast as you can and try your hardest to recreate it so you can eat it again and again in the comfort of your own home, wearing sweatpants. The dish I am about to share falls into the latter category (aka crazy, can’t-get-enough good kind of food).


Few things compare to the ease and luxury of offering your friends and family a whole bird on a weeknight...

Holly and I consider ourselves fortunate to live in a food-obsessed city. Portland has everything from fine dining, to perfectly prepared ethnic street food, and everything in between. It’s a food-lover’s dream! Pollo Norte is a favorite of mine and falls into the street food category. I’m a bit obsessed. Their signature dish is a whole rotisserie chicken cooked to perfection and yes, it is absolutely to die for, but it’s what’s under that roasted chicken that always leaves me craving more. While their chicken is slowly turning on the spit those juicy drippings are braising shredded cabbage perfectly placed to catch ALL that flavor, and oh my word...it is amazing.

Now that your mouth is watering, hopefully you’re convinced to give this dish a try and don’t worry, if you’ve lived your whole life without roasting a bird, it’s not too late to learn. Few things compare to the ease and luxury of offering your friends and family a whole bird on a weeknight and it’s easily one of my favorite things to make. We fully intend on sharing our own recipe centered around a simple roasted bird, how to use it, and what to do with the leftovers, but today it’s all about this copycat Pollo Norte roasted chicken and cabbage, because you guys, it really is the best thing ever. (It also just so happens to be Whole30 compliant. Hello, meal of my dreams!)

Since neither Holly nor I own an actual rotisserie, the goal with this chicken was to create maximum surface area to cover the cabbage. Think of the chicken as a blanket cooking your greens to perfection. In order to do so I spatchcocked the bird. If this is not a term you’re familiar with fear not, it’s not an advanced cooking technique and you can learn how to do it right here! Preparing the chicken this way not only maximizes flavor for your braising cabbage, it also shortens the cooking time and results in crispier skin. Once you’ve prepared your chicken spread it over a cast iron skillet filled with shredded cabbage, season it with your favorite taco seasoning rub and roast for an hour. And there you have it- the most amazing dinner you’re likely to have had in a loooooong time. If you want to turn this one pan dinner into something a littler heartier, mix cubed potatoes in with the cabbage and let the drippings do their work. Go do it right now and prepare to be amazed. You’ll just have to trust me on this one.

Skillet Roasted Chicken with Cabbage

Serves 4

Ingredients

1 head of green cabbage, shredded
2 tsp sea salt
1 tbsp olive oil
1 4-5 lb Whole Chicken, spatchcocked
2-3 tbsp taco seasoning rub

Method

  1. Preheat oven to 400° F.
  2. Add shredded cabbage to a large cast iron skillet, braiser or roasting pan. Drizzle with olive oil and sprinkle with salt. Top cabbage mixture with spatchcocked chicken. Generously coat chicken with taco seasoning rub and place in oven.
  3. Cook for 50-60 minutes or until internal temperature reaches 165°F. Remove meat from bird or quarter bird and serve on the bone along side braised cabbage.

* For a heartier meal, cube potatoes and combine with cabbage while cooking.