Roasted Chicken with CabbageKitchenAid
1 whole chicken (cut into 6 pieces, about 3 1/2 lbs.)
3 tablespoons olive oil
1 teaspoon ginger (grated)
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes (dried)
3 tablespoons sake
1 teaspoon olive oil
1 head cabbage (core removed and cut into, 8 2-inch wide sections)
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1In medium bowl, combine olive oil, ginger, soy sauce, dried chili and sake. Place chicken in
2separate shallow glass bowl and pour marinade over top, reserving 2 teaspoons. Cover and
3refrigerate 1-2 hours.
4Preheat oven to 425 degrees.
5Remove chicken from refrigerator and let come to room temperature 30 minutes. Drizzle olive
6oil over shallow baking pan. Remove chicken from marinade and arrange on baking pan. Place
7in oven and bake 15 minutes.
8Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach slicing
9blade. Position medium bowl under attachment to catch sliced cabbage. Put cabbage, 1
10section at a time, into feed tube. Turn stand mixer to speed 3 and process until cabbage is
11sliced. Repeat with remaining sections. Toss sliced cabbage with reserved 2 teaspoons
13Remove chicken from oven and nestle cabbage around chicken. Return to oven and continue
14baking 20-25 minutes until cooked though and golden. Remove pan from oven and transfer
15chicken to platter. Return cabbage to oven and continue to roast 10-15 minutes until liquid is
16reduced and cabbage begins to caramelize.
17Remove from oven and serve with chicken.
PER SERVING *
|Calories880Calories from Fat470|
|% DAILY VALUE*|
|Calories from Fat470|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.