BASIC SHEET PAN CHICKEN SAUSAGE AND ROASTED CABBAGE
This baked chicken sausage recipe is so easy to make and perfect for fall! Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner totally irresistible.
Provided by Fioa
Categories Baked and Roasted Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
- Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper in a large bowl; toss until well coated. Place in a single layer on the prepared baking sheet.
- Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 26.6 g, Cholesterol 106.3 mg, Fat 22.3 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 2134.1 mg, Sugar 14.7 g
ROASTED SAUSAGES WITH CABBAGE AND SQUASH
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
- Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
- Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.
SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
- Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
- Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.
BASIC SHEET PAN CHICKEN SAUSAGE AND ROASTED CABBAGE
This baked chicken sausage recipe is so easy to make and perfect for fall! Chicken sausages, apple, onion, and cabbage make this family-friendly, one-pan dinner totally irresistible.
Provided by Fioa
Categories Baked and Roasted Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
- Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper in a large bowl; toss until well coated. Place in a single layer on the prepared baking sheet.
- Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 26.6 g, Cholesterol 106.3 mg, Fat 22.3 g, Fiber 6.3 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 2134.1 mg, Sugar 14.7 g
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
- Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
- While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
- Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
- Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
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EASY CABBAGE CHICKEN SAUSAGE SHEET PAN DINNER
From honestgrubhonestfoodie.com
4.5/5 (4)Category Dinner, LunchCuisine AmericanCalories 426 per serving
- In a large bowl add in cleaned & diced potatoes. Then drizzle the olive oil on top of the potatoes. Season with the 1 tsp salt, garlic powder, onion powder, paprika, oregano & pepper. Toss until they are evenly coated. Then spread out on a baking sheet as see below. Then roast potatoes at 425 for 10 minutes. Then take spatula & toss them around on baking sheet. Still with them spread out like below, then roast for another 15 minutes.
- While the potatoes are roasting, dice up the chicken sausages into 1/4 inch ringlets as seen below & dice up your cabbage into chunks like below as well. Add the cabbage to a large bowl, then pour white wine vinegar & honey into a small bowl-- whisk until incorporated. Then pour the honey & vinegar mixture over the cabbage, next sprinkle with the 1/4 tsp salt. Toss with your hands until all the cabbage is coated.
- After the potatoes have roasted for 20 minutes. Take out of the oven again & toss once more. Then take the bowl of cabbage-- do not pour the cabbage on top, but take your hand & sprinkle the cabbage on top of the baking sheet & potatoes. With the spatula toss the cabbage with the potatoes so they are evenly disbursed. Then place baking sheet back in oven & roast the cabbage & potatoes together for 10 minutes.
EASY SHEET PAN CHICKEN SAUSAGE DINNER - POOK'S PANTRY …
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5/5 (3)Total Time 50 minsCategory DinnerCalories 322 per serving
- Toss 1 pound diced potatoes, 1 pound sliced squash, ½ pound Brussel sprouts, ½ sliced red onion, 1 sliced bell pepper and 2 carrots with 2 tablespoons oil, 1 ½ teaspoons salt, 1 teaspoon black pepper and thyme.
- Stir vegetables on sheet pan, making sure to flip pieces over to allow vegetables to brown on both sides. Move vegetables to the edges of the baking sheet.
HEALTHY SHEET PAN CHICKEN SAUSAGE AND ROASTED VEGGIES
From eatingbirdfood.com
4.2/5 (44)Total Time 35 minsCategory Lunch/DinnerCalories 290 per serving
- Preheat oven to 400°F. Chop everything and then toss your sausage, broccoli, sweet potato chunks, onion and garlic on the baking sheet.
- Place the baking sheet in the pre-heated oven and bake for 15 minutes. Toss the mixture using a spatula and bake for another 10-15 minutes or until sweet potatoes are fork-tender.
- Season with additional salt and pepper, to taste and serve over cooked rice or quinoa with sriracha sauce, if using.
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