Recipes

Roasted Chicken with Cabbage, Leeks & Dill

Golden roasted chicken is paired with tender cabbage and sweet leeks that soak up the flavorful pan juices as they cook. A finish of Dijon mustard, apple cider vinegar, and fresh dill brings brightness to this simple, comforting fall dinner.

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Ingredients

1 whole chicken, about 4-5 lbs

1 small green cabbage, cut into 8 wedges

2 large leeks, white and light green parts only, cut into 2 inch pieces

4 garlic cloves, smashed

3 tbsp olive oil

2 tsp salt

1/2 cup chicken stock

2 tbsp butter

1 tbsp dijon

1 tbsp apple cider vinegar

1/2 cup fresh dill, roughly chopped

Method

1. Preheat oven to 400 F. Pat the chicken dry and season generously with salt and pepper, including inside the cavity.

2. Toss the cabbage wedges, leeks, and garlic with olive oil and a hefty pinch of salt. Arrange in a large baking dish, keeping cabbage wedges intact.

3. Pour the chicken stock into the pan and place the chicken breast side up over the vegetables.

4. Place into the oven and roast for approximately 1 hour (time will vary depending on the size of your bird) until chicken skin is golden brown, the cabbage is tender and caramelized around the edges, and the chicken reaches an internal temperature of at least 165F.

5. Let chicken rest for 15 minutes before carving; transfer to a cutting board.

6. Add the butter, Dijon mustard, and apple cider vinegar to warm roasting pan. Gently toss the cabbage and leeks in the pan juices until coated. Fold in the fresh dill before serving.

7. To serve, arrange the roasted cabbage and leeks on a platter and place the carved chicken over the top. Spoon the pan juices over everything and finish with additional fresh dill.