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Roast Chicken with Cabbage and Apples

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  • Author: Jaime Hartman
  • Total Time: 2 hours 40 mins
  • Yield: 4 1x


This is a one dish meal that even cabbage-haters will love!


  • 1 small chicken, preferably smaller than 5 pounds
  • 1 head of cabbage
  • 23 Granny Smith apples (or other good baking variety)
  • 2 teaspoons dried sage
  • 1 teaspoon fennel seeds (optional)
  • 1 small onion
  • 1 tablespoon coconut oil or ghee
  • salt to taste


  1. Remove chicken from wrapping and allow to sit at room temperature for about an hour.
  2. Preheat oven to 475 degrees F.
  3. Cut cabbage into wedges and scatter in bottom of roasting pan.
  4. Peel and slice apples (reserving apple cores); scatter with cabbage in roasting pan. Sprinkle with 1 teaspoon of dried sage, optional fennel seeds, and salt.
  5. Liberally salt and pepper the inside of the chicken cavity. Sprinkle about 1/2 teaspoon of sage inside cavity.
  6. Peel and quarter onion. Stuff onion and reserved apple cores inside chicken. If desired, use kitchen twine to truss the chicken.
  7. Rub outside of chicken with coconut oil or ghee, sprinkle with remaining dried sage and salt.
  8. Place chicken on roasting rack, or in center of pan.
  9. Place pan in oven and roast for 25 minutes.
  10. Reduce heat to 400 degrees F and continue roasting for up to 45 more minutes or until temperature in thickest part of chicken reaches 160 degrees F.
  11. Allow chicken to rest for 20 minutes before carving (you may want to return cabbage and apples to warm oven to keep them hot).
  • Prep Time: 70 mins
  • Cook Time: 90 mins
  • Category: Main