Description
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!
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 small head cabbage cut in 1-inch thick slices
- 1 ¼ teaspoon salt, divided
- Pepper
- 4 tablespoons unsalted butter softened to room temperature
- 1 lemon, zested
- 2 teaspoons sumac
- 1 (4-5) pound whole chicken
Instructions
- Preheat the oven to 375 degrees. Add a thin layer of oil to a large oven-safe skillet or roasting pan. Lay the slices of cabbage in a single layer on the prepared pan. If the cabbage pieces don’t fit perfectly, feel free to cut them in half or smaller pieces to fit the pan. Brush the tops of cabbage with olive oil and sprinkle with ½ teaspoon of salt and a little fresh cracked pepper.
- In a separate small bowl add the softened butter, lemon zest, lemon juice, ¾ teaspoon salt and 2 teaspoons sumac. Mix until well combined.
- Pat the chicken dry with paper towels. Place the lemon halves inside the cavity of the chicken. Rub the butter mixture all over the chicken until well coated. Place the chicken on top of the cabbage slices.
- Roast at 375 degrees for 60-75 minutes or until a meat thermometer reads 165 degrees. Let rest for 10 minutes before serving.