One Pan Chicken Cabbage and Potatoes is finger licking delicious and the best part is that there is only one baking dish to wash. It’s also fairly easy to prepare and I always get rave reviews when I serve it to my family. I like that it’s not only flavorful, but loaded with nutrition. My family gets protein, some gelatin benefits from the meat cooking on the bones, an easy-to-digest starch with the potatoes, a nice dose of a sulfur-rich, cruciferous vegetable and plenty of fat. Plenty of good fat is a health benefit indeed as our brains are made of a lot of fat and it balances the blood sugar to avoid overly high blood sugar or overly low blood sugar. It keeps the blood sugar nice and steady and that makes for a nice and level personality for my kids and the adults! You can read about truly healthy fats here.
For this dish, I like to use pastured poultry so the chickens get plenty of time in the sun to absorb vitamin D and to eat things that increased their nutritional value, like bugs. Chickens aren’t naturally vegetarians. If that can’t be obtained, I use organic. Conventional animals are fed a feed containing a fluoride based pesticide called cryolite which interferes with our mineral balance and our hormones. You can read about that here.
I enjoy making this dish because it gives me an excuse to use one of my favorite things: all purpose seasoning. I have an all purpose seasoning obsession. I buy a variety of them because they each have their own unique flavor. I buy the varieties without added salt, so I can add my own. Some people go around sniffing essential oils. I like to remove the lid off of some all purpose seasoning to take a whiff and feel inspired! Some smell and taste like Thanksgiving. Others are just a delight to the palate in their own way.
Now that’s a beautiful sight. Hold on, I’ve gotta take the lids off to sniff each of them. Each of them!
There is no exact recipe for this dish. It’s just a method and it’s a rewarding method. It’s one I like to use over and over again. When I have some extra change to spare, I buy another kind of all purpose seasoning and reward myself by making it again! Do you see a behavioral pattern here?
Let’s get started with our flavor layering, shall we?
(Time including prep: 1 hour) (Baking temp: 400F)
Around 2.5 lbs of bone-in, dark meat chicken (thigh, legs or both)
A good fat or a combination of good fats (leftover bacon grease, pastured lard, refined coconut oil, butter or avocado oil)
All Purpose Seasoning (here)
Mineral-Rich salt (here)
6-8 medium, organic red or yellow potatoes
1 small head organic cabbage chopped into thin-ish strips or 1/2 of a really large head
Freshly grated parmesan cheese (optional)
Place the cabbage on a lightly greased baking sheet. Mine was previously frozen because I chop it up and freeze it right after I buy it, typically.
Toss on about 3T worth of a fat of your choice onto the cabbage and lightly salt it. Mix it all with your hands really well.
Chop your potatoes like this without cutting them all the way through.
Sprinkle the potatoes generously with the all purpose seasoning, and a little salt. Work it in a little with a butter knife if necessary.
Place the potatoes on top of the cabbage. Add the chicken on top as well. Rub each chicken piece in the fat of your choice (all over!), a little salt and generously sprinkle them with all purpose seasoning. Top the potatoes with the fat of choice as well. I used pastured lard on everything but the potatoes and added butter to those. It’s just preference and I change the combination pretty much every time.
Bake uncovered at 400F for about 45-50 minutes. The skin should be crisped, the meat very tender and the potatoes cooked through.
I like to finish the potatoes off with some parmesan cheese.