Skillet Roasted Pastured Chicken and Cabbage

Skillet Roasted Pastured Chicken and Cabbage (Serves 2-3)

Pastured chickens do not cook like the conventionally raised chickens on sale in grocery stores. Pastured chickens tend to be muscular and have less fat, so if you roast them as you do other chickens, you might not be happy with the results. I know because I’ve never been happy with a pastured chicken that I’ve roasted in an open roasting pan. However, skillet roasting a pastured chicken under a lid is another matter. A three-pound chicken fits in my 12-inch cast iron skillet just fine after being cut into halves and turns out tasty and juicy when browned and then roasted 30 minutes in a 400 degree oven. The chopped cabbage I stuffed into the skillet with the chicken may have helped keep the chicken from drying out too. I’m not sure about that, but I do know that I liked how good the cabbage and the chicken tasted when I ate it. I made a meal from 1/2 a chicken and all the cabbage in the skillet, but I eat more than many people do. However, if you are cooking for two people, you might need to stir-fry more cabbage in another skillet or a wok to make sure there is enough.

Prep and Cook Time: 40-45 minutes

Ingredient list:

1 pastured chicken (mine was about 3 pounds)
1 green cabbage (use about 1/2 of it)
Coconut oil
Red chili powder
Black pepper
Garlic powder

Directions: Pre-heat oven to 400 degrees. Rinse cabbage and chop into bite-size pieces. Season cabbage with a dusting of salt, garlic powder, and a little red chili powder. Rinse chicken and cut into two halves – basically two leg and breast sections. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Season chicken on both sides with salt, garlic powder, and black pepper. Add chicken to hot skillet and brown one side 4 minutes and then turn so the other side can brown 4 minutes. Add cabbage to the extent there is room in the skillet. Use a wooden spoon to tuck cabbage into corners where possible. Save the leftover chopped cabbage in an air-tight container in the refrigerator for use in another meal. Place lid on skillet and move to the oven. Let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: My OXO Good Grips Spring-Loaded Poultry Shears make quick work of cutting a whole chicken in half – cutting through the breast bone and along the back bone. I broke other kitchen shears I had, but these are sturdy and show promise of being able to keep withstanding the pressure of cutting through thick bones. Another convenient feature of these shears is that the sides come apart so you can wash and dry them easily. See them in my online “Store.”

My cast iron skillet is 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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