Looking for a comforting, flavor-packed dinner idea? These Chicken Thighs on Schmaltzy Cabbage are crispy, golden, and roasted right over a bed of tender cabbage that’s been basted in rich chicken drippings (aka schmaltz). This one-pan recipe delivers deep flavor with minimal effort—perfect for an easy weeknight meal or a cozy Sunday dinner.
It is unbelievably simple and possibly the best meal you've had in a while, or maybe your whole life. I don't know! This quick and easy supper is adapted from Deb Perlman's Roast Chicken with Schmaltzy Cabbage, which changed my life back in 2020 when she first posted it. (Further down, I will explain this whole "schmaltz" thing, I promise!)
In this version, I'm using chicken thighs instead of the whole bird, which cuts the roasting time down a bit. While the chicken thighs are not the star, the flavor is solid thanks to some little butter pats tucked under the skin.
Also, since I can never get enough of that glistening cabbage, I bought a great big one and used two dishes, and I think you should do the same! If any of this resonates with you, try my equally delicious Greek Cabbage Rolls.
Read on for all the loving details to make Chicken Thighs on Schmaltzy Cabbage.
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Featured Ingredients
Read below about a few of the ingredients used to make Chicken Thighs on Schmaltzy Cabbage.
Cabbage - You'll want to get a firm green cabbage. Possibly as big as you can find. The cabbage shrinks quite a bit as it cooks, so thick pieces work best. Trust me, you won't be able to stop eating this cabbage!
Chicken - Not only does the chicken in this recipe exist for the protein it provides, but more importantly, all the yummy, greasy flavor that drips off the skin as it fries in the oven. That's the schmaltz! And wow, it gives the cabbage a flavor like no other.
See recipe card for quantities.
What is Schmaltz?
Schmaltz is the term used for the fat that is obtained after rendering the skin and body fat of chicken, duck, or goose. When poultry is cooked, the fat melts and seeps out of the skin as it crisps. This fat, or schmaltz, becomes a cooking medium that is rich and buttery with a serious umami flavor.
Tools for the job
- Sharp knife (paid link) and cutting board
- 9x13 baking dish
- Mixing bowl (paid link)
- Tongs, flipper
- Thermometer
How to make Chicken Thighs on Schmaltzy Cabbage
- Preheat the oven to 400°F. Grease the baking dish with oil or butter.
- Slice the cabbage into 1 ½" thick slices. Fit the cabbage into the baking dish in one layer, cutting it up to fit all the spaces. Sprinkle with a teaspoon each of salt and pepper.
- To prepare the chicken, trim excess skin off the thighs but leave enough to tuck under each thigh as it sets on the cabbage. Then, season the thighs with 1 teaspoon of salt per pound, rubbing it all over, including under the skin. You can also season it with a few pinches of black pepper if you like.
- Next, set the thighs, skin side up, on top of the cabbage, leaving some space in between. Put 1-2 pats of butter under the skin of each thigh. I added the second pat of butter to the larger pieces. (Each butter pat is between ½-1 tablespoon.)
Cut and piece the cabbage slices together to fit the dish. I ended up using two!
Season everything with salt and pepper, then tuck pats of unsalted butter under the skin.
- Now, roast the chicken and cabbage in the oven for 15-20 minutes, then check the temperature of the thighs. You can cook them up to 170-185°F without overcooking, and it is sometimes necessary for bone-in dark meat cuts.
- This Thermoworks lollipop-style thermometer allows you to check the temperature quickly. I love how fast it works, so you can be in and out of the oven before the temperature drops.
- Finally, when the chicken has cooked thoroughly, remove the dish from the oven and turn the oven to broil. Then, set the chicken thighs aside to rest and carefully flip the cabbage in the dish. Return the schmaltzy cabbage to the oven and broil it until it has browned a little at the edges.
- Serve the chicken and schmaltzy cabbage with a side of potatoes or some crusty bread to soak up the extra schmaltz!
Roast the chicken and cabbage to release the "schmaltz."
Set the chicken aside, then flip and broil the cabbage.
Substitutions and Variations
- Cabbage - instead of using cabbage, set the chicken on slices of cauliflower steaks. I've heard Brussels sprouts work great, too. I would halve them if you use Brussels.
- Seasoning - Simple salt and pepper is really all it takes with this one, but if you like fresh herbs, add thyme sprigs scattered between the chicken and the cabbage. Or, season with fresh dill, chives, or an herb blend after roasting.
Leftovers
- Reheat leftover cabbage and chicken in the oven at 350°F until warmed through or in a covered pan on the stove over medium-low heat.
- Refrigerate in a sealed container for up to 5 days.
- Freeze the chicken in a zip-top bag for up to 6 months. The cabbage may not hold up well to freezing because it is so tender after roasting.
FAQ
Unfortunately, no. While still so flavorful, you'll need the skin, fat, and bones of the bird to get that prized schmaltz.
Chicken needs to reach an internal temperature of 165°F for safe consumption. Bone-in dark meat cuts will be safe at that temp but actually have better texture, color, and flavor when you take it a little higher, like 170°-180°F.
*Keep in mind that the temperature rises 5-7 degrees after you take it out of the oven, which is why I recommend pulling boneless chicken breasts at 160°F.
You never want to touch the bone with the thermometer as it will give you an incorrect temperature for the meat. For bone-in chicken thighs, insert the temperature probe through the thickest part alongside the bone. I like to find a point alongside the bone to avoid sticking it in towards the bone.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
More recipes
If you like cabbage or chicken, try these:
Side dishes
Here's a few ideas for what to serve with Chicken Thighs on Schmaltzy Cabbage:
Chicken Thighs on Schmaltzy Cabbage
- Total Time: 30 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Crispy chicken meets caramelized cabbage magic. This one-pan recipe for Chicken Thighs on Schmaltzy Cabbage is a must-try for easy, flavorful dinners that feel indulgent but are simple to make.
Ingredients
- 4-8 chicken thighs, bone-in skin-on
- 2+ pound whole green cabbage
- 1 tablespoon olive oil
- ½ cup (1 stick) unsalted butter
- 2-5 teaspoons salt
- 1-2 teaspoons black pepper
Instructions
- Preheat the oven to 400°F. Grease the baking dish with oil.
- Slice the cabbage into 1 ½" thick slices. Fit the cabbage into the baking dish in one layer, cutting it up to fit all the spaces. Sprinkle with a teaspoon each of salt and pepper.
- Trim excess skin off the chicken thighs. Season the thighs with 1 teaspoon of salt per pound, rubbing it all over, including under the skin. You can also season it with a few pinches of black pepper. Set the thighs, skin side up, on top of the cabbage, leaving some space in between. Put 1-2 pats of butter under the skin of each thigh.
- Roast in the oven for 15-20 minutes, then check the temperature of the thighs. You can cook them up to 170-185°F without overcooking, and it is sometimes necessary for bone-in dark meat cuts.
- When the chicken has cooked thoroughly, remove the dish from the oven and turn it to broil. Set the chicken thighs aside and carefully flip the cabbage. Return the pan to the oven and broil the cabbage until it has browned a little at the edges.
- Serve the chicken and schmaltzy cabbage together with a side of potatoes or some crusty bread to soak up the extra schmaltz!
Notes
Nutritional note: Nutrition is based on a 2 pound cabbage with 6 chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Roast
- Cuisine: American
Linda R Hyams says
This recipe matched exactly what I had on hand today. Easy and delicious. Could seriously eat an entire head of cabbage myself when cooked like this. Struggled a little bit with the cooking time, perhaps you could clarify? Will definitely add to the rotation!
Summer @ The Measured Scoop says
Hi Linda! Thank you so much for your review, I'm so happy you enjoyed the dish. I feel the same way, I could eat an abundance of cabbage cooked this way!
Ok, I want to make sure the cooking instructions are clear and correct. You will roast the dish in the oven at 400°F, uncovered, for 15-20 minutes. Chicken is supposed to be cooked to an internal temperature of 165°F, at least, but bone-in thighs can be cooked up to 170-185°F and still be tender and delicious. I like to take dark meat to a higher internal temperature to give that schmaltz a chance to coat the cabbage and make sure the meat is cooked all the way to the bone. I'm wondering, did it take a different amount of time for you to roast? More or less? And were you able to temp the chicken and if so, how did that turn out? Thank you again for trying my recipe and commenting.