Name: Irish Chicken with Cabbage and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Irish-inspired
Ingredients: Dry Rub:; 1 ½ teaspoons thyme; 1 teaspoon smoked paprika; ½ teaspoon salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon black pepper; Irish Chicken:; 8 chicken thighs (or preferred cuts); ½ head cabbage, roughly chopped; 4 potatoes, peeled and sliced into ¼-inch rounds; 1 medium onion, sliced; ½ cup chicken stock; Salt and pepper to taste

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This hearty and comforting Irish-inspired chicken dish is full of flavor and perfect for a cozy meal. Tender chicken thighs seasoned with a savory dry rub roast alongside sautéed cabbage, potatoes, and onions, creating a delicious one-pan dinner that’s simple yet satisfying.

Irish Chicken with Cabbage and Potatoes

Why you’ll love this recipe:

It’s an easy, all-in-one meal that brings classic Irish flavors to your table without any fuss. The combination of smoky spices on the chicken paired with soft potatoes and cabbage makes for a comforting and well-rounded dish anyone can enjoy.

Ingredients
Dry Rub:

1 ½ teaspoons thyme
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper

Irish Chicken:

8 chicken thighs (or your preferred cuts)
½ head cabbage, roughly chopped
4 potatoes, peeled and sliced into ¼-inch rounds
1 medium onion, sliced
½ cup chicken stock
Salt and pepper to taste

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, mix together all the dry rub ingredients. Coat the chicken pieces evenly with the seasoning and set aside.
Heat a large, oven-safe sauté pan over medium heat with a splash of oil. Sear the chicken thighs until browned on both sides but not fully cooked. Remove from the pan.
In the same pan, add the chopped cabbage and sauté for 2-3 minutes until it just begins to soften.
Add the sliced potatoes, onions, and chicken stock to the pan, scraping the bottom to release any browned bits. Stir to combine everything evenly.
Season the vegetables with salt and pepper to taste.
Arrange the seared chicken on top of the vegetable mixture.
Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
Serve hot and enjoy this flavorful, comforting meal.

Variations

For added depth, sprinkle a bit of fresh parsley or thyme over the finished dish.
Swap potatoes for sweet potatoes for a slightly sweeter flavor profile.
Add carrots or parsnips for extra vegetables and natural sweetness.
Use bone-in chicken breasts if you prefer white meat, adjusting the cooking time accordingly.

Heating and Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the oven until heated through, to keep the chicken juicy and vegetables tender.

Frequently Asked Questions

How do I know when the chicken is cooked?

The best way is to use a meat thermometer. Chicken is safe to eat at an internal temperature of 165°F (75°C).

Can I use chicken breasts instead of thighs?

Yes, but keep an eye on cooking time since breasts cook faster and can dry out more easily.

What if I don’t have smoked paprika?

You can substitute with regular paprika or a small pinch of cayenne for a slight kick.

Can I make this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken stock is gluten-free.

Can I prepare this dish in advance?

You can prepare the vegetables and dry rub chicken ahead, but it’s best to cook and bake just before serving for optimal freshness.

Can I use frozen cabbage?

Fresh cabbage works best for texture, but frozen can be used if necessary—just thaw and drain excess moisture first.

Is this recipe suitable for low-carb diets?

The potatoes add carbs, but you can swap them with cauliflower slices for a lower-carb option.

Can I double this recipe?

Absolutely! Use a larger pan or two pans and adjust baking time if needed.

What can I serve with this dish?

This dish is hearty enough on its own but pairs well with crusty bread or a simple green salad.

Can I use a slow cooker instead of the oven?

Yes, sear the chicken and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4-6 hours.

Conclusion

This Irish chicken with cabbage and potatoes recipe is a fantastic way to enjoy a flavorful, comforting meal with minimal effort. It’s perfect for busy weeknights or weekend dinners when you want something satisfying and homey. The blend of herbs and spices makes every bite delicious, and the simple ingredients come together beautifully in one pan. Give it a try—you might just add this dish to your regular dinner rotation!

Chef sara

Irish Chicken with Cabbage and Potatoes