Irish Chicken with Cabbage and Potatoes
If you’re seeking a heartwarming and easy-to-make meal, look no further than this Irish Chicken with Cabbage and Potatoes. This one-pan wonder combines juicy chicken thighs with tender cabbage and potatoes, all baked to perfection for a satisfying family dinner. The rich flavors of smoked paprika and fresh herbs create a comforting dish that’s as nourishing as it is delicious. With minimal prep time and cleanup, you can enjoy this rustic recipe on busy weeknights or during family gatherings. Say goodbye to complicated cooking—this dish will quickly become a staple in your home!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
- 8 chicken thighs (or preferred cuts)
- 1/2 head of cabbage, roughly chopped
- 4 potatoes, peeled and sliced into 1/4-inch rounds
- 1 medium onion, sliced
- 1/2 cup chicken stock
- 1 ½ teaspoons thyme
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the dry rub ingredients and coat the chicken pieces evenly.
- In a large oven-safe sauté pan, cook bacon until crisp (if using), then remove and set aside.
- Sear the chicken in the remaining fat for about 3-4 minutes per side until browned.
- Sauté cabbage in the same pan for 2-3 minutes until slightly wilted.
- Add potatoes, onions, and chicken stock—scrape any brown bits from the pan.
- Chop the reserved bacon and mix it back into the vegetables.
- Arrange chicken on top of veggies and bake for 45-50 minutes or until chicken reaches an internal temperature of 165°F (75°C).
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450
- Sugar: 3g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 135mg