Roast Chicken with Potatoes, Apples and Brown Cabbage ~ the combination of flavors in this cozy Scandinavian recipe is unexpected, and transforms simple roast chicken into the ultimate hygge meal!
make room in your recipe box for your new favorite chicken dinner
Do people even have recipe boxes anymore? I don’t have one, but I guess you could say I use my whole blog as one giant recipe box. Speaking of which, did you know there’s an option on the blog that allows you to save your favorite recipes in your very own recipe box right here on tvfgi? Just click on the ‘Save recipe’ option in the recipe card below.
if you think of Scandinavian cooking as mild or bland, think again!
I hardly know where to start talking about this dish, everything about it is so special, but I guess the obvious place to start is with the spices, both in the chicken itself and in the cabbage, since that’s what drew me to it in the first place. Scandinavian cooking makes use of spices masterfully, and in combinations that you probably aren’t used to, but please don’t let them scare you away, the flavors blend beautifully.
chicken spices (these are ground from whole, you can use a spice/coffee grinder, or a mortar and pestle)
- black peppercorns
- caraway seeds
- black peppercorns
- ground allspice
an aromatic spice rub
You may not have thought to use these spices with chicken before, so it will likely be a new taste experience. You’ll rub the spices into the chicken to get them into every nook and cranny, and then let it marinate for an hour or up to overnight.
brown cabbage doesn’t sound exciting, but the name doesn’t even come close to describing this amazing side dish
Think cabbage lightly braised in a browned butter caramel sauce with black pepper, allspice, and caraway seeds. Whaaaat? The short version: this is cabbage like you’ve never had it before, you must try it. I basically want to have brown cabbage with every meal going forward 🙂
Note: the original recipe calls for braising the cabbage for 2 hours…but my fresh veggie lovin’ antennae went up on that and I only cooked it for about 20 minutes ~ perfect.
ingredient notes for roast chicken with potatoes, apples and brown cabbage
I used little Pee Wee potatoes because I love them and they cook quickly, but if you can’t find them you can use regular small waxy potatoes cut into bite sized chunks.
Use any apple you like, I used Honeycrisp because it’s my current apple obsession. I think the red skin looks pretty in the dish, so I’d go for a red apple if possible.
You can also customize the chicken parts. I love to use whole legs (the leg and thigh attached) when I can find them, but you can use a whole chicken, cut up, or all thighs, it’s up to you.
Look for a small firm head of cabbage. It makes a lot when you slice it up thinly so no need to hunt out a big one.
important ~ use the right pan!
Although the cast of characters is unusual, this dinner comes together super easily, there’s nothing complicated about it. But using the right pan is key ~ you’ll need a heavy duty, wide shallow pan for best results. And while you can spend lots of money on great cast iron pans, I love my Amazon Basics braiser, I find myself turning to it over and over again. When you’re roasting meats and poultry its wide shape allows you to arrange everything in a single layer to get the best caramelization. This pan makes a beautiful table side presentation, too.
we all loved this recipe
In our house this dinner was an event ~ we all loved it and we plan to repeat it soon. I plan to substitute shredded Brussels sprouts for the cabbage for a fun variation. My Fried Cabbage and Bacon Slaw would work well with it, too. Enjoy!
Other Scandinavian inspired dishes on the blog ~
- Scandinavian Almond Bars
- Chopped Steak with Bacon and Mushroom Gravy
- Norwegian Rhubarb and Almond Cake
- Finnish Salmon Soup ~ Lohikeitto
- Swedish Cardamom Buns (kardemummabullar)
- Swedish Cocktail Meatballs
Scandinavian Comfort Food is a great resource for fall and winter cooking especially if you love to explore outside your regular routine. It makes a great gift for the foodie in your life, click here to purchase.
Roast Chicken with Potatoes, Apples, and Brown Cabbage
- large braising pan or roasting pan
- a spice/coffee grinder, or a mortar and pestle
- 10 cardamom pods
- 2 tsp allspice berries
- 5 cloves
- 2 tsp black peppercorns
- 1 Tbsp sea salt or kosher salt
- 2 lbs chicken parts, I used 2 whole legs (leg and thigh attached) and 2 large thighs, all bone in, skin on
- olive oil (or butter)
- 12 ounces Dutch Pee Wee potatoes, halved (don't peel), .
- 1 apple, cored and cut into wedges (don't peel)
- 2 lb head of green cabbage
- 5 Tbsp butter
- 1/4 cup sugar
- 1 tsp black peppercorns
- 2 tsp ground allspice
- 2 tsp carraway seeds
- 2 bay leaves
- 1 bunch tyme springs, tied in a bundle
- salt and fresh ground black pepper to taste
- 1 Tbsp fresh squeezed lemon juice, or to taste
- Grind the first 4 spices together in a spice grinder or a mortar and pestle. Mix in the salt.
- Rub the spices all over the chicken parts, and then cover and refrigerate for an hour. You can also leave it overnight if you like.
- Preheat the oven to 400F
- Arrange the chicken, skin side up, in a single layer in a large roasting pan. Brush the chicken lightly with olive oil and roast for 45 minutes, basting several times. If you don't get enough juices to baste, melt some butter on the top of the chicken to get it going.
- Add the potatoes to the pot, making sure to baste with some of the juices. Roast for another 30 minutes, basting occasionally. Add the apples and cook for another 15 minutes, basting occasionally.
- Serve the chicken alongside the cabbage.
- While the chicken cooks, make the cabbage. Cut the cabbage in half, and remove the core. Slice into 1/4 inch slices.
- Melt the butter in a large saucepan and cook until it starts to turn golden brown. Add the sugar and cook for a couple of minutes, stirring to melt the sugar into a light brown caramel sauce.
- Add the cabbage, spices and herbs and mix well. Lower the heat, cover, and let it cook for about 30 minutes, just until the cabbage is tender but still firm, stirring often. Remove the herb bundle and the bay leaves. Season to taste with salt, pepper and lemon juice.