I got my pin and traction device off this week, woohoo! Below is me showing my hand in all it’s glory right after the procedure. This physical therapy thing is sure taking up most of each day, though. Every hour I get the reminder alarm to do my therapy exercises, and depending on what round I’m doing, I look up and I only have a half hour before the next round. (I’m on short-term leave from work for a few weeks.) That sure doesn’t leave a lot of time for cooking and picture taking. But I managed to squeeze this dinner in between the “torture” last night.
I saw this recipe on the Food52 website and figured it was quick and easy enough to pull off. Both me and my husband fell in love with the sauce! It’s the perfect combination of spicy/tangy/slightly sweet which we both figured would be PERFECT on grilled salmon too!
After eating what we could of it, I thought the leftovers would make a really good Asian Noodle Soup, which I plan on doing sometime this weekend (sans the potatoes). It’s funny, after eating I was perusing the chicken-scratch changes I had made to the original printed recipe, I noticed I missed an ingredient in the sauce! I’m glad I did, as I think it would have been a completely different profile as toasted sesame oil has a very strong taste.
Oh! And I also received a new cookbook in the mail, along with a packet of homemade spice! My dear friend and fellow blogger Krystina at Kouzanas kitchen published a cookbook, filled with amazing recipes inspired by her grandparents’ village in Mani, Greece. I can’t wait to use the spice in a dish (Organic Santorini Sunset Seasoning) and cook some great Greek food from the book. You can find her blog, Facebook page, and Etsy shop in the links below.
Now on to the recipe!
Pan-Roasted Chicken, Cabbage, and Potatoes
1 teaspoon grapeseed oil, for greasing
1/8 cup olive oil
1/8 cup grapeseed oil
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Sriracha
4 pieces bone-in, skin-on chicken breasts or thighs
Red baby potatoes, halved
Ground black pepper and salt, to taste
1/2 head small cabbage
Preheat the oven to 425ºF. Rub a teaspoon of grapeseed (or other neutral) oil to coat a rimmed sheet pan.
In a small bowl, whisk together the grapeseed oil, soy sauce, rice vinegar, and Sriracha. Place the chicken and potatoes in a gallon zip-lock bag. Season with salt and pepper. Pour 1/4 cup of the sauce over the chicken and shake bag around to coat. Let marinate while the oven preheats.
Cut the cabbage in half through the core. Repeat this process until you are left with wedges 1-inch wide. Place the wedges in a large bowl, season salt and pepper, and toss with the remaining sauce. Pour the bag of chicken and potatoes, including juices, on to the sheet pan and spread out in one layer. Roast for 10 minutes.
Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under in some places. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage and potatoes to the oven to roast for 5 to 10 more minutes until potatoes are done.