Lemon Sumac Roast Chicken With Cabbage

You’ll never look at cabbage the same way after you try this Lemon Sumac Roast Chicken With Cabbage recipe. A whole chicken is roasted with the flavors of sumac and lemon placed over sliced cabbage for a melt-in-your-mouth texture and incredible taste!

I really love the flavor that sumac brings to simple ingredients like sweet potatoes and other veggies. And because this home chef loves experimenting with different types of foods, I decided to make a recipe that uses both sumac and lemon zest to roast a whole chicken in the oven!  

Sumac is a tangy Middle Eastern spice. It adds a lemon-like flavor to roasted chicken, making it more delicious and juicy as it infuses and tenderizes the meat. And it’s even better when paired with buttery cabbage!

If you want to try a chicken recipe that uses chicken pieces instead of a whole chicken check out this One Pan Chicken with Potatoes and Fennel.

Buttery Flavorful Cabbage

For this recipe, I’ve sliced up a small head of cabbage into thick, one-inch pieces. Placed on the bottom of a roasting dish, it acts as a “bed” for the seasoned chicken to sit on top of. As the chicken is roasting, the natural juices and flavors seep into the cabbage giving it a delicious buttery taste and texture that pairs so well with the flavor of chicken! 

This dish goes well with sides like herb roasted potatoes, a simple green salad, or a serving of fluffy garlic turmeric rice!

Why You’ll Love This Recipe

• Unique flavor: Introduce your family to roasted chicken with a unique Middle Eastern flavor with a mild tangy lemon twist!
• One Pan Dinner: Both the chicken and cabbage are cooked together in one pan making for super easy clean up. 
• Easy serving: The fresh flavor of lemon chicken along with cabbage make it a perfect dish to serve with a variety of different sides. 
• Customizable: Feel free to add different types of fresh or dried herbs and spices to experiment with the flavor to make it your own! 

Key Ingredient Notes

• Olive Oil – Adds moisture and helps to crisp up the chicken skin while also preventing sticking to the pan during roasting.
• Sliced Cabbage – Serves as a flavorful bed for the chicken to roast on, absorbing the juices and becoming tender and caramelized.
• Salt & Pepper – Both balance and enhance the natural flavors of the ingredients used. 
• Unsalted Butter – Creates a rich and creamy coating for the chicken, keeping it juicy and buttery during roasting.
• Lemon Zest & Juice – Infuses the chicken with a bright, citrusy flavor that pairs perfectly with the savory spices and butter.
• Sumac – Adds a unique tangy, lemony flavor to the chicken, adding a Middle Eastern flair.
• Whole Chicken – Becomes tender and juicy as it roasts while infusing the cabbage with the natural juices.

Step By Step Instructions

Prepare for roasting: Preheat the oven to 375 degrees. Grease an oven safe skillet or roasting pan with a light layer of olive oil.

Arrange and season the cabbage: Remove the outer leaves of the cabbage, then remove the core. Cut the cabbage into one-inch slices, then arrange them on the bottom of the greased roasting pan. If they don’t all fit, cut them down smaller until they fit in the pan. Brush the tops of cabbage with olive oil and sprinkle with ½ teaspoon of salt and a little fresh cracked pepper.

Mix the marinade: Place the softened butter in a small mixing bowl, then add lemon zest, lemon juice, sumac, and salt. Mix until all ingredients are fully incorporated. 

Season the chicken: Pat the whole chicken dry with paper towels to allow the seasoning to stick. Place some lemon halves inside the cavity of the chicken for flavor, then rub the butter mixture all over the skin of the chicken on all sides and crevices. Place the seasoned chicken on top of the cabbage slices in the roasting pan. 

Bake and serve: Roast the chicken in the oven for 60-75 minutes or until it reaches an internal temperature of 165F in its thickest part. Remove from the oven and let it rest for 10 minutes before serving and enjoying it with your favorite side dishes. 

Expert Tips

• Patting the chicken dry with paper towels before applying the butter mixture makes the skin even more crispy. 
• Lay the cabbage slices in a single layer in the pan so they roast evenly beneath the chicken.
• To prevent the chicken from drying out, roast it until a meat thermometer inserted into the thickest part of the meat registers 165°F (74°C).
• Letting the chicken rest for 10 minutes after roasting lets the juices redistribute, making for super juicy chicken.
• Massage the butter mixture thoroughly into the chicken and place it on top of the skin or under the skin if desired.

Customize It

• Use different citrus fruits like orange or lime zest in place of lemon to add a unique flavor.
• Add a sprinkle of smoked paprika or chili powder on the chicken before roasting for a smoky flavor that compliments the sumac.
• Swap out or add to the cabbage with other hearty vegetables like Brussels sprouts, carrots, or cauliflower.
• Add diced onions and garlic into the cabbage for added flavor.
• Mix the butter mixture with fresh herbs like parsley, basil, or cilantro for a fresh herb twist.

Storing & Reheating

Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: For the best texture and flavor, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warmed through. Add a splash of chicken broth to help add moisture to the chicken if it’s dry. 

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