This recipe was inspired by my friend Jane. I had no idea you can roast cabbage, but yes you can! This dish is simple and quick – you can do the whole thing in just over an hour and there are only 7 ingredients. The chicken legs have some cunning flavouring tucked under the skin and then sit on a bed of chunkily cut cabbage in a roasting tin. 45 minutes in a very hot over and it emerges with the cabbage beautifully caramelised. I roasted some baby new potatoes in the same oven and that was all that was needed for a delicious meal.
For the paste to go under the chicken skin
- 1 teaspoon garlic paste (or make your own from 3 crushed fresh cloves)
- Zest and juice of one lemon
- Teaspoon olive oil
- Half teaspoon salt and a good grinding of black pepper
Half of a firm cabbage
Extra olive oil
Extra salt and pepper
2 chicken legs
Pre heat the oven to 225 c
Mix all the paste ingredients together. Carefully release the chicken skin and spread the paste between the skin and the flesh.
Cut the toughest part of the core out of the cabbage then cut the remainder into hefty chunks and put them in the roasting tin. Work some more olive oil, salt and pepper into the pieces, then spread them as evenly as possible in one layer at the bottom of the roasting tin. Sit the chicken legs on top. Place in the preheated oven for about 45 minutes or until the chicken is cooked. Take the chicken legs out and keep them warm and covered on a heated plate to rest. Let the cabbage roast for another 5 minutes. Return the chicken to the cabbage and serve it straight from the tin.