Irish Chicken with Cabbage, Potatoes, Bacon and Onions
This comforting Irish one-pan dinner features browned bacon, roasting chicken, and sweet, tender cabbage, making it a weeknight winner and a weekend favorite.
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.
Notes
For best flavor, use a reliable instant-read thermometer and let the roast rest for 5–10 minutes off heat before serving. This recipe is suitable for meal prep and reheats beautifully.