Can I use chicken thighs or drumsticks instead of a whole chicken?

Absolutely! I’ve tried this recipe with both, and it works wonderfully. Using thighs or drumsticks gives you extra juicy meat, and they roast at roughly the same speed. Just make sure to adjust the seasoning and keep an eye on them so they don’t overcook.

Can I add other vegetables to the sheet pan?

Yes! I sometimes add carrots, bell peppers, or even potatoes. They roast beautifully alongside the chicken and cabbage. Just make sure to cut them into similar sizes so everything cooks evenly.

How do I know when the chicken is fully cooked?

I usually check the thickest part of the chicken with a meat thermometer—it should read 165°F (74°C). If you don’t have a thermometer, the juices should run clear when you cut into the chicken.

Sheet Pan Roast Chicken and Cabbage Recipe

Description

Sheet Pan Roast Chicken and Cabbage features tender, golden chicken pieces and slightly sweet, caramelized cabbage, roasted with garlic, olive oil, salt, and pepper. An effortless, flavorful one-pan meal perfect for weeknights or cozy dinners.

Ingredients

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup chopped carrots

1 cup chopped celery

8 cups chicken broth

1 cup uncooked orzo pasta

Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.

Add chicken and cook until browned on all sides.

Add carrots and celery to the pot and cook for 5 minutes, stirring occasionally.

Pour in chicken broth and bring to a boil.

Stir in orzo pasta.

Reduce heat and simmer for 10-12 minutes, or until orzo is cooked through and chicken is cooked through.

Season with salt and pepper to taste.

Prep Time: 10 min
Cook Time: 40 min
Category: Main Dish
Method: Roasting
Cuisine: Homemade