Skillet Roasted Whole Chicken Legs and Savoy Cabbage

Skillet Roasted Whole Chicken Legs and Savoy Cabbage (Serves 1-2)

If you like chicken thighs and you like chicken legs, you should really like whole chicken legs, which are the legs with the thighs still attached. One whole chicken leg is a satisfying serving for an average eater, although people with a big appetite like me might eat two. You can pair them with lots of different vegetables, but Savoy Cabbage is quick and easy to prep and tastes great roasted in a cast iron skillet with whole chicken legs.

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 whole chicken legs (skin-on and bone-in)
1/2 head of Savoy cabbage
Coconut oil
Red chili powder
Garlic powder
Black pepper

Directions: Pre-heat oven to 400 degrees. Chop cabbage into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and a little red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Dust both sides of chicken with salt, garlic powder, and black pepper. Brown chicken 4 minutes on one side and then turn to brown the other side another 4 minutes. Cover with a close-fitting lid while browning to minimize splatter. While the second side is browning, add cabbage to the skillet and arrange around the chicken. Return lid to skillet. Once the second side has had 4 minutes to brown, move the skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: I tend to eat a pound of vegetables in one sitting when they are skillet roasted with meat, but I am a big eater.

The inspiration for this meal came from page 29 of Melissa Joulwan’s new cookbook Well Fed: Paleo Recipes For People Who Love To Eat. Melissa’s recipe calls for skinless, boneless chicken thighs, but I like the extra fat produced by the skin. And I save chicken bones to make my own broth.

I bought my cast iron skillet from – a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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