Roasted Cabbage Wedge & Chicken


Serves 4

1/2 large cabbage, cut into 4 wedges (make sure to leave the root in tact so that the wedge stays together)

200g tenderstem broccoli florets

punnet cherry tomatoes, halved

Juice of 1 lemon

2 Tbs dried oregano

Salt and pepper

1 Tbs smoked paprika

4 chicken legs (thigh & drumstic per portion)


Preheat oven to 180C

Place the cabbage wedges into a bowl, then pour over boiling water to cover the cabbage – leave to steep for 5 minutes.

Add brocolli to the cabbage water, then leave to steep for another minute or two.

Drain the cabbage wedges and broccoli, then place into a bowl along with the tomatoes. Season with 1 tablespoon of oregano, salt, pepper and lemon juice.

Arrange the cabbage and tomatoes onto a roasting tray, set the broccoli aside for later.

Season the chicken legs with paprika, remaining oregano, salt and pepper, then arrange in the roasting tray along with the veggies.

Drizzle everythig with olive oil, then roast for 30 minutes.

After 30 minutes, add the broccoli to the tray and roast for another 10 minutes.