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Skillet Roasted Chicken with Cabbage

a platter of roasted chicken cut in quarters served on top of cabbage with lime wedges
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  1 hr

Ingredients

  • 1 head of green cabbage, shredded
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons sea salt
  • 1 (4- to 5-pound) whole chicken, spatchcocked
  • 2 tablespoons Taco Seasoning
  • Cilantro leaves, for serving (optional)
  • Lime wedges, for serving (optional)

Method

  1. Preheat the oven to 400° F with a rack in the center position.
  2. Add the shredded cabbage to a large cast-iron skillet, Dutch oven, or roasting pan. Drizzle with olive oil and sprinkle with salt. 
  3. Top the cabbage with the spatchcocked chicken, breast side up.
  4. Generously coat the chicken with the taco seasoning and place in the oven.
  5. Cook for 50 to 60 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer. 
  6. Remove the chicken from the bone and shred, or quarter the bird and serve with the braised cabbage, cilantro and lime wedges alongside.