Roast Chicken With Cabbage And Bread Stuffing Recipe

Roast Chicken With Cabbage And Bread Stuffing Recipe

With a few simple ingredients and minimal effort, you get a one-pan meal that is full of flavor to bring to the dinner table.


  • 1/2 small head of cabbage (about 1 pound), cut into bite-sized pieces
  • 4 cups torn or cubed bread (from 4 or 5 slices)
  • 2 small onions, chopped
  • 1 cup chicken stock
  • Kosher salt and ground black pepper
  • Extra-virgin olive oil, for drizzling
  • One 3- to 4-pound chicken, spatchcocked and patted dry with paper towels


  1. Heat the oven to 450˚F.
  2. Add the cabbage, bread, onions, and chicken stock to a 9-by-13-inch baking dish (or other large pan), season with some salt and pepper, and give everything a nice toss. Spread out into an even layer and drizzle with some olive oil.
  3. Sprinkle the underside of the chicken with salt and pepper and then put it breast up on top of the cabbage-bread mixture. Season the skin side with more salt and pepper—don't be stingy with it!—drizzle with some olive oil, and rub it all over.
  4. Bake until the chicken is golden and the bread and cabbage have browned in spots, about 1 hour. (If you want, you can also insert an instant-read thermometer into the thickest part of the thigh to make sure it registers at least 165˚F, but I've roasted enough spatchcocked chickens of this size at this high a heat to know that it's fully cooked without one.) Enjoy!

Nice idea for the dinner. Thank you!

- Miami Food Network -

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