top of page

Roast Chicken
on Cabbage, Chickpeas & Bacon

My continuing fascination with “chicken served on top of stuff” led me to this pleasingly successful iteration using ½ a cabbage, some garlic, onions, and red pepper flakes that I had in the pantry. It is hardly haute cuisine, but the crunch of the chicken skin against the soft juicy chicken and the bite of the cabbage and chickpeas braised in chicken juices is definitely one I will look to create again.

A skillet with Roast Chicken Thighs topped with bacon pieces by Simon Majumdar

Roast Chicken on Cabbage, Chickpeas & Bacon Recipe

(Makes About 4-6)


  • 8 Chicken Thighs (Skin on, Bone in)

  • 4 Rashers of Bacon (Your choice of bacon cut into slivers)

  • 2 Teaspoon Kosher Salt

  • 2 Teaspoon White Pepper

  • 2 Teaspoon Red Pepper Flakes

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Dried Thyme

  • 1 White Onion (Sliced Thinly)

  • 3 Cloves Garlic (Minced)

  • 1 Can Chickpeas (Drained and Rinsed)

  • ½ Green Cabbage (Sliced Thinly)

  • 1 Tablespoon Red Wine Vinegar

  • ¼ Cup Fresh Italian Parsley (Finely Chopped)

  • ¼ Cup Olive Oil
  • 1 Tablespoon Black Pepper (For Finishing the Dish)


  1. Pour half the olive oil into a large bowl.

  2. Add 1 teaspoon of kosher salt, 1 teaspoon of white pepper, 1 teaspoon of the red pepper flakes, the garlic powder, the onion powder, the oregano and the thyme to the olive oil. Combine well.

  3. Add the chicken thighs and combine well with the marinade so that all the chicken is completely coated.

  4. Cover the bowl with plastic wrap and allow to marinade in the refrigerator for at least one hour.

  5. Take out the chicken from the refrigerator at least 10 minutes before you are ready to use it, and allow to return to room temperature.

  6. Bring a large skillet or oven proof dish to a gentle heat, and add the bacon.

  7. Cook until the bacon begins to become crisp.

  8. Remove the bacon from the pan and reserve for later.

  9.  Add the rest of the olive oil to the pan and bring to a medium heat.

  10. Add the onions.  Season with remaining salt and white pepper, and cook for 2-3 minutes.

  11. Add the garlic and cook for 2-3 minutes.

  12. Add 1 teaspoon of the red pepper flakes and cook for 1-2 minutes.

  13. Add the chickpeas.

  14. Add the shredded cabbage and combine well.

  15. Splash over the red wine vinegar.

  16. Place the chicken thighs on top of the cabbage, and drizzle over the marinade.

  17. Place the pan into an oven pre-heated to 400 degrees Fahrenheit.

  18. Cook for 35-40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

  19. When ready, garnish the dish with the bacon, black pepper and chopped parsley.

bottom of page