One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage

By: Toya. L

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This One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage is an easy, flavorful dinner made with simple ingredients. Juicy roasted chicken pairs perfectly with tender, caramelized cabbage for a healthy, low-carb meal that comes together effortlessly in the oven.

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f you’ve been on social media lately, you’ve probably seen the viral roasted cabbage trend everywhere. And honestly? I get the hype. Cabbage turns incredibly tender, slightly sweet, and caramelized when roasted, it’s one of those vegetables that surprises you.

But I wanted to take it a step further.

Instead of making cabbage on its own, I paired it with lemon pepper garlic herb chicken and turned it into a full, easy one-pan meal. Less cleanup, more flavor, and dinner basically cooks itself.

Why This Combo Works So Well

Cabbage is the perfect base for roasted meals because it soaks up flavor beautifully. When you roast it alongside chicken seasoned with lemon pepper, garlic, and herbs, everything mingles together in the oven. The juices from the chicken drip right into the pan. Creating a nice pair that goes well together.

❤️What is there to love about One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage❤️

• One-pan convenience – Everything cooks together for minimal prep and easy cleanup.
• Big flavor, simple ingredients – Lemon pepper, garlic, and herbs create a bright, savory dish without anything complicated.
• Healthy and low carb – A satisfying, protein-packed meal that fits a low-carb lifestyle.
• Perfect for busy weeknights – Prep it once, let the oven do the work, and dinner is ready.
• Great for meal prep – Tastes just as good the next day, making leftovers a win.
• Family-friendly – Simple flavors that everyone at the table will enjoy.

One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage Ingredients:

One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage Instructions:

• Preheat the oven to 375°F: Line a large baking sheet with parchment paper.
• Prepare the cabbage: Cut the cabbage into 4 wedges, keeping the core intact so they hold together. Place the wedges on the prepared baking sheet.
• Add the chicken: After cleaning the chicken. Pat the chicken dry and place it in the open spaces on the baking sheet beside the cabbage.
• Season everything: Drizzle olive oil evenly over both the cabbage and chicken. Squeeze the juice of ½ lemon over the top. Season generously with lemon pepper, garlic powder, and paprika.
• Roast: Cover loosely with foil and roast for 50 minutes. Remove the foil and continue roasting for another 30 minutes, or until the chicken is fully cooked and the cabbage is tender and caramelized around the edges.
• Make the garlic herb butter sauce: In a small pan over medium-low heat, melt 6 tablespoons butter. Add 6–8 minced garlic cloves and cook gently until fragrant (about 1–2 minutes, do not brown). Stir in a pinch of salt, lemon pepper, crushed red pepper flakes, fresh chopped parsley. Finish with a small squeeze of fresh lemon juice.
• Finish and serve: Remove the chicken and cabbage from the oven. Spoon the warm garlic herb butter sauce generously over the top. Serve immediately and enjoy.

One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage

This One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage is an easy, flavorful dinner made with simple ingredients. Juicy roasted chicken pairs perfectly with tender, caramelized cabbage for a healthy, low-carb meal that comes together effortlessly in the oven.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 675 kcal

Equipment

• 1 Baking Pan
• 1 Parchment Paper
• 1 Large mixing bowl
• 1 Non-Stick Saucepan
• 1 Measuring cups and spoons
• 1 Silicone spatula
• 1 Foil Sheet
• 1 Red plastic tong

Ingredients

  

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Chicken and Cabbage

• 1 Large Head of Cabbage
• 4-6 Large Chicken Thighs
• 3 tbsp Olive oil
• 1/2 Large Lemon Juice
• 1/2 tsp Lemon pepper
• 1/2 tsp Garlic powder
• 1/2 tsp Paprika

Garlic Herb Butter

• 6 tbsp Butter
• 6-8 minced Garlic cloves
• 1/4 tsp Salt
• 1/2 tsp Lemon pepper
• 1/2 tsp Crushed red pepper
• 1/4 cup Parsley
• 1/2 Lemon Juice

Instructions

 

• Preheat the oven to 375°F: Line a large baking sheet with parchment paper.
• Prepare the cabbage: Cut the cabbage into 4 wedges, keeping the core intact so they hold together. Place the wedges on the prepared baking sheet.
• Add the chicken: After cleaning the chicken. Pat the chicken dry and place it in the open spaces on the baking sheet beside the cabbage
• Season everything: Drizzle olive oil evenly over both the cabbage and chicken. Squeeze the juice of ½ lemon over the top. Season generously with lemon pepper, garlic powder, and paprika.
• Roast: Cover loosely with foil and roast for 50 minutes. Remove the foil and continue roasting for another 30 minutes, or until the chicken is fully cooked and the cabbage is tender and caramelized around the edges.
• Make the garlic herb butter sauce: In a small pan over medium-low heat, melt 6 tablespoons butter. Add 6–8 minced garlic cloves and cook gently until fragrant (about 1–2 minutes, do not brown). Stir in a pinch of salt, lemon pepper, crushed red pepper flakes, fresh chopped parsley. Finish with a small squeeze of fresh lemon juice.
• Finish and serve: Remove the chicken and cabbage from the oven. Spoon the warm garlic herb butter sauce generously over the top. Serve immediately and enjoy.

Video

https://youtu.be/YqCgHLKn7Lo

Nutrition

Serving: 4gCalories: 675kcalCarbohydrates: 7gProtein: 47gFat: 55gSodium: 400mgPotassium: 800mgFiber: 2gSugar: 3gCalcium: 75mgIron: 2.3mg

Keyword chicken and cabbage

Tried this recipe?Let us know how it was!

*NUTRITION DISCLAIMER

Tips for One-Pan Lemon Pepper Garlic Herb Roasted Chicken & Cabbage:

• Keep the core intact: when cutting the cabbage into wedges so it holds together while roasting.
• Pat the chicken dry first: for better browning and crispier skin.
• Don’t overcrowd the pan: Give everything space so it roasts instead of steams. Use two pans if needed.
• Adjust salt carefully: since lemon pepper seasoning can already contain salt. Taste your seasoning blend first.
• Roast covered first, then uncover: Covering helps the cabbage become tender, while uncovering at the end allows caramelization and crispy edges.
• Broil for extra color: If you love crispy edges, broil for the last 3–5 minutes.
• Add the garlic butter at the end: Pouring it on after roasting keeps the garlic flavorful and prevents it from burning in the oven.
• Finish with fresh lemon juice: A final squeeze brightens everything and makes the flavors pop.

Flavor Variations:

• Spicy Lemon Garlic: Add extra crushed red pepper and a pinch of cayenne for heat. Finish with a drizzle of a sugar free hot honey for a sweet-spicy kick.
• Honey Lemon Glaze: Whisk 1–2 tablespoons of sugar free honey into the garlic butter sauce for a slightly sweet, glossy finish that pairs beautifully with roasted cabbage.
• Mediterranean Style: Add oregano, thyme, and a sprinkle of feta cheese after roasting. Serve with a squeeze of extra lemon.
• Parmesan Herb: Sprinkle freshly grated parmesan over the cabbage during the last 10 minutes of roasting for a crispy, cheesy layer.
• Smoky Paprika Twist: Add smoked paprika and a pinch of cumin to the seasoning for a deeper, warm flavor profile.
• Creamy Garlic Finish: Stir 1–2 tablespoons of heavy cream into the garlic butter sauce for a richer, slightly creamy drizzle.

Frequently Asked Questions:

• Can I use chicken breasts instead of thighs? Yes! Chicken breasts work well, but they may cook faster. Check for doneness around 35–45 minutes depending on thickness. Make sure the internal temperature reaches 165°F.
• How do I know when the cabbage is done? The cabbage should be fork-tender with golden, caramelized edges. If it’s still firm, roast a little longer uncovered.
• Can I make this dish ahead of time? Absolutely. This recipe reheats well and is great for meal prep. Store in an airtight container in the fridge for up to 4 days.
• Can I add other vegetables? Yes! Zucchini, carrots, onions, or mushrooms roast beautifully alongside the chicken and cabbage.
• Is this recipe low carb or keto-friendly? Yes, this dish is naturally low carb and high protein, making it a great option for low-carb lifestyles.
• Can I reduce the butter in the garlic sauce? You can cut the butter in half or substitute part of it with olive oil for a lighter version.

Storing, Freezing & Reheating:

• Storing: Allow the chicken and cabbage to cool completely. Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.
• Freezing: Place cooled portions in freezer safe containers or wrap tightly. Freeze for up to 2 months. For best texture, freeze the chicken and cabbage separately if possible.
• Reheating: Oven (Best Method): Reheat at 350°F for 10–15 minutes until warmed through. Air Fryer: Heat at 350°F for 5–7 minutes for slightly crisp edges. Microwave: Heat in 30-second intervals until warm.