Pan-Roasted Chicken, Cabbage, and Potatoes (and a New Cookbook!)

Pan-Roasted Chicken Cabbage and Potatoes

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.

Traction and Pin Off

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.

Back to My Roots Cookbook

Kouzunas Kitchen blog

Kouzunas Kitchen FaceBook

Kouzunas Kitchen Etsy Shop

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.

Nestled Cabbage

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.

Pan-Roasted Chicken Cabbage and Potatoes

Download and Print this Yummy Recipe!

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Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

This recipe is not necessarily that hard to make, but it takes a lot of opening and closing the oven so it is probably not the best dish to make in the blazing summer heat. But it does make a fine fall meal on a chilly night!

The grocery store’s potato bins were empty of red potatoes, and there was only one bag of red potatoes left and a couple of bags of russets. Is there a potato famine going on that I don’t know about? I didn’t even notice the name of the potatoes when I grabbed them off the shelf, I was just glad to get some red ones. I was sure surprised when I cut into them and saw this beautiful yellow flesh contrasting with the red. I got the bag back out and realized I bought myself some Klondike Rose potatoes!

Klondike Rose Potatoes

The Klondikes have a super buttery flavor and held up well to roasting. I think I have found my new favorite potato! Wait a minute, I never did have a favorite potato before, but now I do!

I got four thumbs up from the fam on this meal, and there was not one speck of leftovers. In fact they liked it so much I made it again last night. (And it’s a good way to finish up that bag of spinach. It also gave me an excuse to retake my final plating shot. The final photo from last week was just horrible!)

I probably won’t have a new recipe for awhile after this one, as I am traveling for a week for work and we will be in the throes of our remodel when I get back. OH! I guess I should mention we closed on our new house this week! YAY! I can’t wait to get cooking in our new kitchen once the remodel is done and we get all settled in.

With that, on to the recipe:

Pan Roasted Lemon Chicken with Potatoes, Asparagus, and Spinach

3 medium red potatoes (Klondike Rose if you can find them)
1 thick slice of sweet onion from a large onion
1 teaspoon minced garlic
Ground black pepper, to taste
Salt or Mrs. Dash, to taste
1/2 teaspoon dried rosemary, crushed between fingers
1 tablespoon olive oil
Spray oil, as needed
1 pound bone-in skin-on chicken breast(s)
1 large lemon, cut into wedges
1/2 bunch of asparagus
1/2 of an 8-ounce bag spinach

Preheat oven to 450 degrees. Wash and scrub the potatoes, then cut them into 1/2 or 1 inch or so chunks. Cut the thick onion slice in half and separate. Add the potatoes, onion, garlic, crushed rosemary, salt or Mrs. Dash, ground pepper, and olive oil to a smallish shallow roasting pan, then toss to coat.

Seasoned Klondike Rose Potatoes and Sliced Sweet Onion

Roast the potatoes for 20 minutes, flipping halfway through and spraying with more oil, if needed.

Meanwhile, cut the chicken breast(s) in half or thirds. The breast I had was so huge we only needed one for the three of us. Season the chicken with salt or Mrs. Dash and pepper. Squeeze 1 or 2 wedges of lemon over the chicken and spray lightly with oil.

Seasoned Chicken Wanting that Lemon all over It!

Remove pan from oven at required time and arrange chicken over top of the potatoes. Place back in oven and cook for 15 more minutes.

Chicken Ready to Roast with Potatoes

Meanwhile, trim the asparagus of woody stems then cut into 2-inch pieces. Again, remove pan from oven at required time and arrange the asparagus around the chicken on top of the potatoes. Spritz the asparagus with a little spray oil, then squeeze 1 lemon wedge over it. Place back in oven and cook for another 15 minutes.

Ready to Roast the Asparagus ~ Lookin’ Good, Baby!

Last, remove the pan from the oven again, then add the spinach over all. (It looks like a LOT but it cooks down just fine.) Squeeze another 2 lemon wedges over the spinach, then place the expended lemon wedges in the pan just for good measure.

Spinach Ready to Cook ~ You are sooo Close to Yummy!

Place back in oven and cook for about 5 more minutes, or until the spinach has wilted. Remove from oven (last time, I promise!). Remove chicken breast pieces from the pan and place a piece on each dinner plate. Toss the vegetables together, then serve on the plate with the chicken. MMMM, good! The chicken turns out so juicy and tender, and the potatoes and onions are caramelized in such a lovely way. Don’t forget you can click on my handy dandy Printable PDF below for the recipe!

Download and Print this Yummy Recipe!