When you need a satisfying dinner with very little fuss, baked chicken with cabbage never lets you down. The chicken thighs roast until succulent, while the cabbage with onion and carrot softens, caramelizes, and soaks up the pan juices and spices — hearty, fragrant, and deeply homestyle.
Ingredients
- Chicken thighs — 800g (1 lb 12 oz)
- Green cabbage — 600g (1 lb 5 oz)
- Onion — 1
- Carrot — 1
- Garlic — 3 cloves
- Sour cream, 20% — 2 tbsp
- Vegetable oil — 1 tbsp
- Soy sauce — 1 tbsp (optional)
- Sweet paprika — 1 tsp
- Salt — 1 tsp, or to taste
- Ground black pepper — 1/2 tsp
Step-by-Step Recipe
- Preheat the oven to 200°C (400°F). Grease a baking dish with a little oil.
- Shred the cabbage, slice the onion into half-moons, and grate the carrot. Transfer the vegetables to the dish, season lightly with salt, drizzle with the vegetable oil, and toss well.
- In a bowl, combine the sour cream, minced garlic, paprika, soy sauce if using, salt, and pepper. Coat the chicken thighs in the mixture and leave for 10–15 minutes.
- Arrange the thighs skin-side up over the cabbage. Cover the dish with foil.
- Bake for 25 minutes under the foil, then remove the foil and cook for another 18–22 minutes, until the chicken is golden and cooked through. The juices should run clear when pierced.
- Let the dish rest for 5 minutes, then serve with herbs and a light side, if you like.
Nutritional Value per Serving
| Calories | 480 kcal |
| Protein | 33 g |
| Fat | 31 g |
| Carbohydrates | 20 g |
| Fiber | 5 g |
| Sugars | 7 g |
| Sodium | 1700 mg |
Serving
Serve the baked chicken with cabbage with fresh herbs, a wedge of lemon, and a spoonful of thick yogurt. It pairs beautifully with buckwheat, mashed potatoes, or rice.
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Tips and Variations
- Meat: drumsticks work well instead of thighs; if using chicken breast, bake for 15–18 minutes without foil so it stays juicy.
- Marinade: sour cream can be swapped for Greek yogurt or mayonnaise; add a pinch of chili for heat or dried herbs for extra aroma.
- Vegetables: you can add potatoes, bell peppers, or broccoli to the cabbage; do not overload the dish so the vegetables can brown properly.
- Crispy skin: turn on the broiler for the last couple of minutes, watching carefully so the meat does not dry out.
Storage and Reheating
Cool any leftovers, transfer them to a container, and refrigerate for up to 48 hours. Reheat in the oven at 170°C (340°F) for 8–10 minutes or in a covered skillet with a spoonful of water.
Frequently Asked Questions
Can I make it without sour cream?
Yes, replace the sour cream with plain yogurt or add 1 tbsp mayonnaise. You can also mix oil with paprika and garlic for a lighter version.
How do I know when the chicken is fully cooked?
When pierced at the thickest part, the thigh should release clear juices, and the internal temperature should reach 74–75°C (165–167°F). The skin will be golden, and the meat should pull easily from the bone.
Can I cook it in an oven bag?
Yes, bake in an oven bag for 40–45 minutes at 200°C (400°F), then cut open the bag and brown the chicken for 5–7 minutes.