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Irish Chicken with cabbage, potatoes, bacon, and onions in a rustic setting.

Irish Chicken with Cabbage, Potatoes, Bacon and Onions

A comforting one-pan dish featuring roast chicken, savory bacon, tender cabbage, and melting potatoes, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1 whole whole chicken, cut into parts Bone-in, skin-on pieces develop deeper flavor.
  • 1/2 head cabbage Choose a firm, heavy head with crisp leaves.
  • 1 medium onion Sliced into rounds.
  • 4 cups potatoes, sliced into rounds Use waxy varieties like Yukon Gold for best texture.
  • 4 slices thick bacon Thick-cut for maximum flavor.
  • 1/4 cup water To help steam cabbage.
For the Spice Rub
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sweet paprika

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). In a small bowl, mix the onion powder, thyme, salt, pepper, garlic powder, and sweet paprika to form a fragrant rub.
  2. Pat the chicken pieces dry, then coat them evenly with the spice rub, setting them aside on a plate.
Browning the Bacon
  1. Heat a large ovenproof skillet over medium heat and add the bacon slices. Cook until well browned, about 6–8 minutes.
  2. Transfer the bacon to a plate lined with paper towel and reserve the rendered fat in the skillet.
Searing the Chicken
  1. Increase the heat slightly and sear the chicken pieces in the hot bacon fat until browned on all sides, about 3–4 minutes per side.
  2. Remove the seared pieces and set them aside.
Steaming the Cabbage
  1. Trim and roughly slice the cabbage, then add it to the skillet with 1/4 cup water. Steam briefly for 2–3 minutes until it softens.
Adding Onion and Potatoes
  1. Slice the onion and arrange it along with the potato rounds into the skillet.
Reintroducing Bacon and Chicken
  1. Cut the cooked bacon into pieces and sprinkle it over the vegetables. Then place the seared chicken on top.
Roasting
  1. Transfer the skillet to the preheated oven and roast for 45–50 minutes until the chicken is 165°F (74°C) and the potatoes are tender.
  2. Let the chicken rest for 5–10 minutes before serving.

Notes

Cool the dish to room temperature within two hours and transfer to airtight containers. Refrigerate for up to 3–4 days; reheat gently in a 350°F oven until warmed through. For freezing, portion the cooled meal into freezer-safe containers. It will keep for up to 3 months.