Roast Chicken + Fat Soaked Asian Spiced Cabbage

Roast Chicken + Fat Soaked Asian Spiced Cabbage

1 3lb chicken, rinsed and dried, spatchocked
* if not spatchcocked, cook per pound depending on weight.
1 head cabbage
1 large onion
4 large carrots
EVOO
Salt / pepper
4 tbsp soy sauce
1 heaping tbsp siracha or gojuchang
½ tbsp rice wine vinegar
1-2 tsp chopped ginger
3 cloves smashed garlic
1 tbsp sesame oil
2 tbsp melted coconut oil
splash of fish sauce
fresh herbs (cilantro, parsley, mint, to serve)

**all sauce ingredients can be altered, I personally don’t measure, I just pour and taste :)

Heat oven 450 degrees.
Cut head cabbage in half. Slice into 2 inch thick slices. Add whole garlic cloves, smashed. Sliced onion + baby potatoes if you wish. Drizzle cast iron pan with EVOO.
Sear chicken skin side down until golden, flip. Remove from pan, leave the juices.

Saute veggies and garlic and ginger. Place chicken atop cabbage.. Put chicken in oven and cook for 45 minutes. While cooking, mix all ingredients in bowl. Soy, siracha, vinegar,, sesame + coconut oil. After 30 min cooking, Pull chicken from oven pour sauce liberally all over cabbage and atop chicken. Place back in oven for 15 minutes until juices from chicken run clear. Turn oven off. Leave chicken in to rest.

Remove from oven. Cut into pieces. Serve atop melted chicken fat cabbage. Can garnish with sesame seeds and scallions if you have on hand.