Honey Mustard Roasted Chicken and Cabbage

Name: Honey Mustard Roasted Chicken and Cabbage
Prep time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. pure honey; 3 tbsp. fresh lemon juice; 2 tbsp. Dijon mustard; 1 tsp. red pepper flakes; 1/4 c. plus 2 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 4 whole chicken legs; 1 small cabbage, cut into 8 wedges, root end intact

This easy weeknight dish is dinner and a side all in one!

By Christopher MichelPublished: Jan 3, 2024

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a pan of honey mustard roasted chicken and cabbage

Becky Luigart-Stayner for Country Living

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

40 mins

This super smart recipe uses the same honey-mustard sauce to dress both the cabbage and the chicken — and it cooks everything in the same pan. The result: a super flavorful, hearty main and side dish that all comes together at the same time.

You just need an oven-safe pan (like cast iron) and you're ready to go!

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Ingredients

3 Tbsp. pure honey
3 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. red pepper flakes
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 whole chicken legs
1 small cabbage, cut into 8 wedges, root end intact

Directions

1. Step 1Preheat oven to 425°F with rack in the middle position. Whisk together honey, lemon, mustard, red pepper, and 1/4 cup oil in a bowl. Season with salt and pepper.
2. Step 2Season chicken with salt and pepper. Heat remaining 2 tablespoons oil in a large cast-iron or oven-safe skillet over medium-high heat. Add chicken, skin sides down, and cook until golden brown, 5 to 7 minutes. Transfer to a plate. Add cabbage and cook, without turning, until golden brown, 5 to 7 minutes. Flip cabbage and arrange chicken, skin sides up, on top of cabbage. Brush chicken with 1/3 of honey-mustard sauce. Transfer pan to oven and roast, until an instant-read thermometer inserted in the thickest part of the chicken reads 165°F, 15 to 20 minutes.
3. Step 3Transfer chicken and cabbage to a serving platter. Pour liquid, scraping any brown bits from the pan, into the remaining honey-mustard sauce, and stir to combine. Serve with remaining sauce alongside.