Start with a hot, savory aroma: browned bacon, roasting chicken, and cabbage that softens into sweet folds. This Irish one-pan dinner feels both rustic and effortless.
It’s a weeknight winner and a weekend comfort-food star. Prep is simple and cleanup is minimal.
Try it with a crisp green salad or leftover mashed potatoes. For another hearty bake with cheese and broccoli, see this chicken and broccoli Alfredo bake for inspiration.
Why You’ll Love This Irish Chicken with Cabbage, Potatoes, Bacon and Onions
– One-pan roast cuts cleanup and concentrates flavor.
– Bacon fat sears the chicken and seasons the vegetables naturally.
– Cabbage steams into silkiness, balancing the crispy chicken skin.
– Potatoes roast in the chicken juices for deep, savory browning.
– Simple pantry spices deliver warm, familiar flavors.
– Hands-on time is short; oven does the heavy lifting.
– Great for leftovers and reheats beautifully.
The taste is layered: smoky bacon and sweet paprika frame savory roast chicken. Textures alternate between crisp-skinned chicken, tender cabbage, and fork-soft potatoes, making each bite interesting and comforting.
"Five stars — made this for dinner and the whole family asked for seconds. The cabbage turned tender without getting mushy, and the bacon flavor was perfect." — Emma R., home cook
Key Ingredients for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Chicken: A whole chicken cut into parts gives both white and dark meat for balanced flavor. Buying tip: choose fresh, well-trimmed parts or ask your butcher to quarter a whole bird; dark meat stays juicier under long roasting. Substitution: boneless breasts will cook faster and can dry out, so reduce oven time and watch temperature closely.
Bacon: Thick-cut bacon renders fat for searing and adds smoky-salty depth. Look for applewood-smoked or high-quality slab bacon for the best flavor and firm texture. Substitution: pancetta or smoked ham will work but will shift the flavor profile toward Italian or milder porky notes.
Cabbage: Half a head of cabbage steam-softens and keeps a slight crunch if timed right. Choose a firm, heavy head with crisp outer leaves for best texture and sweetness. Substitution: savoy cabbage is more tender and will cook faster, while kale or Brussels sprouts will create a different, earthier texture.
Potatoes: Four medium potatoes absorb pan juices and roast to golden tenderness. Waxy or all-purpose potatoes like Yukon Gold hold shape and become creamy; russets will fall apart into fluffier pieces. Substitution: sweet potatoes give a sweeter, firmer result and pair well with thyme and paprika.
Full Ingredient List for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
– 1 whole chicken, cut into parts
– 1/2 head of cabbage
– 1 medium onion
– 4 potatoes
– 4 slices thick bacon
– 1/4 cup water
– 1/2 teaspoon onion powder
– 1 1/2 teaspoons thyme
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1/2 teaspoon garlic powder
– 1 teaspoon sweet paprika
Step-by-Step Instructions for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Step 1: Preheat oven and make the spice rub
Preheat your oven to 375°F. Mix onion powder, thyme, salt, pepper, garlic powder, and sweet paprika in a small bowl. Roll chicken pieces in the spice mixture until evenly coated.
Pro Tip: The rub should cling to the skin and look evenly colored; you’ll smell the thyme and paprika immediately.
Step 2: Brown the bacon in an ovenproof skillet
Place a large ovenproof skillet over medium heat and cook the bacon until browned and slightly crisp. Remove bacon to a paper towel, leaving 1–2 tablespoons of rendered fat in the pan.
Pro Tip: The pan should have shimmering fat but not smoking; the aroma of toasted bacon indicates the right color.
Step 3: Sear the chicken pieces
Increase heat to medium-high and add the spiced chicken pieces skin-side down. Sear on all sides until golden brown, about 3–4 minutes per side. Browning develops flavor and encourages crisp skin in the oven.
Pro Tip: Chicken should lift easily from the pan when properly seared and show deep golden-brown edges.
Step 4: Prepare the vegetables
While the chicken sears, chop the cabbage into wedges or thick slices. Slice the onion into strips. Cut the potatoes into 1 to 1.5-inch pieces for even roasting.
Pro Tip: Potatoes should be similar in size for uniform doneness; cut pieces should feel firm and hold their shape.
Step 5: Steam the cabbage, then add potatoes and onion
Push the seared chicken to the side briefly, add the cabbage to the skillet with 1/4 cup water, and cover (use a lid or foil) to steam for 3–4 minutes. When the cabbage has slightly wilted, add the potatoes and onion, nestling them into the pan.
Pro Tip: The cabbage should look softened and glossy but still have structure; there will be visible steam and a faint sweet scent.
Step 6: Layer bacon, arrange chicken, and roast
Scatter the bacon over the vegetables, arrange the seared chicken pieces on top, and transfer the skillet to the preheated oven. Roast for 45–50 minutes, or until a meat thermometer reads 165°F in the thickest part of the chicken and the potatoes are tender.
Pro Tip: Chicken skin will be dark gold and juices should run clear when pierced; potatoes should be fork-tender and lightly browned.
Expert Tips for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
– Use an ovenproof skillet or Dutch oven so you can sear on the stovetop and roast without transferring; this preserves fond and flavor.
– Temperature tip: roast at 375°F for even cooking; higher temps crisp faster but may overcook potatoes before the meat is done.
– Texture troubleshooting: if cabbage gets too soft, add it later in the process or roast uncovered to evaporate excess moisture.
– Equipment tip: a reliable instant-read thermometer prevents overcooking; aim for 165°F internal in the thickest part of the thigh.
– Common mistake: overcrowding the pan leads to steaming instead of browning; use a large skillet or roast in two pans if necessary.
– Salt balance: bacon and salt in the rub combine—use measured salt and taste any pan juices before adding more.
– Visual cue: when the chicken skin is pulling away slightly from the bone and deeply colored, it’s almost done.
– Resting tip: let the roast rest 5–10 minutes off heat so juices redistribute and carve cleaner slices.
Storage & Freezing for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Fridge storage: Cool the dish to room temperature within two hours and transfer to an airtight container. Store in the refrigerator for up to 4 days.
Freezer storage: For longer keeping, freeze in a sealed, freezer-safe container for up to 3 months. Separate portions flatten in freezer bags for quicker thawing.
Thawing: Thaw frozen portions overnight in the refrigerator. Reheat gently in a 325°F oven until warmed through, about 20–30 minutes for a single portion.
Reheating: For best texture, reheat in the oven on a sheet pan to restore crisp skin; microwave will soften the cabbage and skin but is fine for quick meals. Use shallow, airtight containers for fridge storage and heavy-duty freezer bags or rigid containers for freezing to prevent freezer burn.
Variations & Substitutions for Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Swap smoked sausage for bacon: Replace bacon with sliced kielbasa or smoked sausage for a heartier, spiced pork profile. The pan will gain a deeper smoky-meaty glaze and the sausage brings extra seasoning.
Make it lemony: Add the zest and juice of one lemon to the pan before roasting; the acid brightens the cabbage and cuts richness. The result is fresher and slightly tangy.
Use chicken thighs only: Substitute all thighs for juicier, more forgiving meat if you prefer dark meat. Cooking time will be similar and thighs resist drying, giving a richer mouthfeel.
Go vegetarian: Omit chicken and bacon; roast halved cauliflower florets and chickpeas instead, seasoning with smoked paprika to mimic bacon notes. The dish becomes lighter yet still full of texture and savory depth.
Frequently Asked Questions About Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Q: Can I use boneless chicken pieces for this recipe?
A: Yes, but adjust timing. Boneless breasts and thighs cook faster—start checking internal temperature after 25–30 minutes. Boneless meat reaches 165°F sooner and can dry out; remove when done and let rest.
Q: How can I prevent the cabbage from becoming waterlogged?
A: Sear and steam briefly, then remove the lid for roasting so excess moisture evaporates. Also avoid adding too much water; 1/4 cup is enough to steam without diluting pan juices.
Q: Is this dish suitable for meal prep?
A: Absolutely. It reheats well in the oven or microwave and keeps in the fridge up to four days. For best texture, re-crisp the skin under the broiler for 1–2 minutes after reheating.
Q: Can I make this in the slow cooker or Instant Pot?
A: You can use a slow cooker, but you’ll lose crisp skin unless you finish under the broiler. For Instant Pot, sear on sauté, pressure cook the vegetables briefly, then broil the chicken pieces separately to crisp.
Q: What herbs and spices can I tweak to personalize the flavor?
A: Swap thyme for rosemary or add a pinch of caraway seeds for a more traditional cabbage note. Increase sweet paprika to smoked paprika for a smokier result, or add a touch of cayenne for heat.
Final Thoughts on Irish Chicken with Cabbage, Potatoes, Bacon and Onions
If you love simple, layered comfort food, this recipe delivers big on flavor with minimal fuss; please leave a star rating in the recipe card below and pin it to Pinterest for later. For more background on similar one-pot Irish-style roasts visit Irish Chicken – Recipes Food and Cooking, a modern take at ONE POT IRISH CHICKEN – Parsley Thyme & Limoncello, and a printable recipe guide at Irish Chicken with Cabbage, Potatoes, Bacon and Onions.
Irish Chicken with Cabbage, Potatoes, Bacon and Onions
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into parts
- 1/2 head head of cabbage
- 1 medium onion
- 4 medium potatoes
- 4 slices thick bacon
- 1/4 cup water
Spices
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
Instructions
Preparation
- Preheat your oven to 375°F. Mix onion powder, thyme, salt, pepper, garlic powder, and sweet paprika in a small bowl. Roll chicken pieces in the spice mixture until evenly coated.
- Place a large ovenproof skillet over medium heat and cook the bacon until browned and slightly crisp. Remove bacon to a paper towel, leaving 1–2 tablespoons of rendered fat in the pan.
- Increase heat to medium-high and add the spiced chicken pieces skin-side down. Sear on all sides until golden brown, about 3–4 minutes per side.
- While the chicken sears, chop the cabbage into wedges or thick slices. Slice the onion into strips. Cut the potatoes into 1 to 1.5-inch pieces for even roasting.
Cooking
- Push the seared chicken to the side briefly, add the cabbage to the skillet with 1/4 cup water, and cover (use a lid or foil) to steam for 3–4 minutes.
- When the cabbage has slightly wilted, add the potatoes and onion, nestling them into the pan.
- Scatter the bacon over the vegetables, arrange the seared chicken pieces on top, and transfer the skillet to the preheated oven. Roast for 45–50 minutes, or until a meat thermometer reads 165°F in the thickest part of the chicken and the potatoes are tender.
