Roast Chicken with Cabbage and Granny Smith Apples


1 large roasting chicken, 5-6 lbs
1 small head cabbage, cored, quartered, and thickly sliced
1 small red onion, sliced thickly (divided use)
2 large Granny Smith apples, peeled and thickly sliced (cores reserved)
2 T olive oil
1/4 t ground black pepper
Pinch of salt
1 t fennel seed
1 T softened unsalted butter
1 T vegetable oil
Ground black pepper to taste
Pinch of salt
1/4 t paprika
10 sprigs fresh thyme
1 1/2 cups chicken stock

Spoon Mage™ Notes:

Large roasting chickens are sometimes labeled Sunday Roasters. They are particularly meaty wonderfully flavored birds. If the option is available for you, choose a pasture raised chicken from a local farmer.


Remove the chicken from the packaging, take the goodies out of the inside of the bird, and wipe it down well with paper towel. If there are feather ends still in the bird, pull them off. Set the bird on a large plate that will catch any liquids. The bird will cook best if given a little time to lose the chill of the refrigerator. Set it out anywhere from 30 minutes to one hour before roasting.

Preheat the oven to 475°F

Spray a large roasting pan with your favorite non-stick spray.

Combine the sliced cabbage, 3/4 of the onion slices, and apples in a large bowl. Add 2 tablespoons olive oil, pepper, salt, and fennel seed. Use your hands to massage to coat the veggies with oil and seasonings. Pour the mixture into the prepared roasting pan.

Stuff the chicken with the apple cores, remaining red onion, and 3 of the thyme sprigs.

Carefully slip your hand under the skin of the breast meat to separate it from the meat. Do not tear it off. Rub the softened butter in between the meat and skin.

Rub the vegetable oil over the outside of the bird. Sprinkle with black pepper, salt, and paprika.

Place the bird in the center of the roasting pan on top of the veggies. Arrange the remaining fresh thyme sprigs over the top of the bird. Pour the chicken stock over the vegetables.

Roast for 45 minutes at 475°F.

Baste the bird with the juices from the pan and reduce the heat to 400°F.

Continue to roast for approximately 1 hour, basting twice. Stir the cabbage once.

The bird will brown before it is done. When it looks lovely, loosely tent it with foil.

When the internal temperature at the thickest part of the thighs reaches 160°F and the thigh juices are clear, the chicken is ready!

Remove the chicken to a platter and tent tightly with foil. Turn the oven off, but return the roasting pan to the oven, keeping the veggies warm.

After 20 minutes, carve the bird and place on the table. Pour the cabbage mixture into a serving bowl. Serve with a side of mashed cheddar and garlic potatoes. No need to thicken the juices from the pan, they are lovely as an au jus drizzled over both chicken and potato.

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