Baked Chicken with Cabbage, Carrots, and Onions

This Baked Chicken with Cabbage, Carrots, and Onions dish can be made year-round and makes for a really great “make ahead” dinner!

Thanks to our friends at The Institute of Functional Medicine for sharing this tasty recipe!

Ingredients: (Servings: 4, Calories: 440)

• 4 chicken breast halves (bone-in, skin-on)
• 1 head cabbage, chopped
• 1 large onion, cut into eighths
• 1 pound bag of baby carrots
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 2-3 sprigs fresh rosemary, finely minced (2-3 teaspoons)
• 1 head garlic, cloves separated and left unpeeled (or 4-5 teaspoons minced garlic)
• 1 lemon, quartered
• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar

Directions:

1. Preheat oven to 450°F.
2. To a 12 x 16-inch glass dish or roasting pan, add chicken, cabbage, onion, and carrots. In a small bowl, mix together ½ teaspoon salt, ½ teaspoon pepper, and minced rosemary. Sprinkle over chicken and veggies. Toss well.
3. Arrange chicken so that it lies on top of veggies skin-side up. Also add garlic cloves and quartered lemon on top of veggies.
4. In another small bowl, use whisk to mix together oil, vinegar, and remaining ½ teaspoon salt and ½ teaspoon pepper. Drizzle over the chicken and veggies.
5. Roast in oven for 50 minutes. Chicken should be browned and cooked through. Vegetables should be tender.

Note: Alternatively, consider roasting a whole chicken, instead of chicken breast halves.

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