Irish Chicken

Irish Chicken with Cabbage, Potatoes, Bacon and Onions

Irish Chicken with Cabbage, Potatoes, Bacon and Onions

Irish Chicken

Here’s an alternative dish for St. Patrick’s Day! It’s Irish Chicken with Cabbage, Potatoes, Bacon and Onions. I can’t begin to tell you how good this was. It’s all cooked in one pan and then after assembling, into the oven it goes.

The chicken is rolled in a spice mixture of thyme, onion powder, garlic, sweet paprika, salt and pepper. I rolled the chicken in the spice and let it set while I cooked the bacon. By the time it was done I had prepped all of the vegetables so this dish does go together quickly. I assembled everything I needed ahead of time which saved a lot of time.

5.0 from 15 reviews
Irish Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Irish Chicken with Cabbage, Potatoes, Bacon and Onions
  • 1 whole chicken - cut into parts
  • 1/2 head of cabbage
  • 1 medium onion
  • 4 potatoes
  • 4 slices thick bacon
  • 1/4 cup water
  • 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
  1. Preheat oven to 375 degrees.
  2. Mix together rub ingredients. Roll the chicken pieces in the spices and set aside.
  3. Fry the bacon. When cooked put on a paper towel to drain. Drain most of the bacon grease from the pan, leaving enough to brown the chicken in. (you can also use olive oil if desired) Quickly brown the chicken pieces. When browned set aside on a plate.
  4. While the chicken is browning, roughly chop the cabbage. Then slice the onion into thin slices. Next peel the potatoes and slice into rounds. When the chicken is browned, add the cabbage to the pan with 1/4 cup water, after a few minutes mix in the potatoes and onions. Take off of the heat.
  5. Cut the bacon into pieces and sprinkle over the cabbage mixture.
  6. Add the chicken pieces on top of cabbage mixture. Place the pan in the oven and cook until the chicken is done, about 45 - 50 minutes for all to cook. The juices from the chicken will help to cook the cabbage and potatoes.

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Irish Chicken with Cabbage, Potatoes, Bacon and Onions


  1. says

    Mary Ellen, I can’t wait to try this recipe, I’ve got all the ingredients in the fridge right now. It’s got all my favorite stuff! Thanks in advance I’ll let you know how we liked it! (I know I’ll like this dish, Fred’s not too crazy about cabbage, but I AM, MORE FOR ME!)

  2. says

    Mary Ellen, We just finished supper. Great recipe (as predicted Fred didn’t eat the cabbage). Had to fudge a little only had one little potato left (thought I had more), but about a quarter of a bag of has browns. So I baked a potato for Fred and mixed the other with the cabbage. Yum. I’ve got leftovers so am gonna throw a fried egg on the rest of my (yes, MINE) cabbage for breakfast! Thank you, thank you…

  3. Bobbi says

    I pinned this recipe a month ago and made it for the first time this evening. I don’t comment on recipes often but wanted to stop by to say this made for a lovely meal. The chicken skin is so crispy and flavorful and the caramelized onion and cabbage is a great accompaniment. Three of us devoured it and even my two certified cabbage haters still adored the chicken and potatoes. Love the leftovers with fried egg recommendation. May have to try that. I am currently making stock with the left over chicken bones and also considered pureeing the left over veg in the broth for a hearty base for chicken soup. Thank you for this recipe.

  4. says

    I made this last night and I was very happy with how it turned out! I used a package of chicken legs in place of the whole chicken. It was very good! I will definitely be making this again!

  5. Erica (@Erica's Recipes) says

    The color on that chicken tho! Lovely Mary Ellen! That crispy skin must be heaven and the chicken so juicy. Will have to try this one for sure.

  6. Sarah says

    I pinned this recipe a while ago and made it for dinner with great success! I was hoping to make it again, but it won’t show the actual recipe anymore. Is something wrong with your site? I loved this and definitely want to make it again!

      • Phyllis Sherwin says

        Thank you for answering the questions about covering the pan in the oven. That seems to be lacking in the recipe. My chicken is cooking away in the oven as i type and it was only after I put it in there did I see this comment about covering the pan. Whew. It looked so good when it went in that I sure didn’t want to dry it out. It smells really good.
        Hope you correct the recipe if the lid is truly necessary.

  7. Angie says

    Could boneless chicken be substituted for the whole chicken? I was thinking of making this with either boneless chicken breasts or boneless chicken thighs (maybe even a mixture). Was it a 4-5 lb chicken you used?

    I am looking for a healthier option than the corned beef.


    • says

      Hope this one helps. I used a 4-5 lb. chicken. You could use either of those pieces but I would change the baking time depending on the size of pieces you are using.

  8. Emmy says

    I just made this recipe for St. Patty’s day this year. I cut it down a bit (used 2 chicken breasts, 1/4 a cabbage, 1/2 onion, and 2 potatoes and cooked it for 35 mins. It was delicious and perfect for me and my boyfriend! I would definitely make this again!

  9. Deb says

    Was wondering if you could make this recipe in the crockpot with a whole chicken from frozen and how I would go about it if so

  10. says

    Wow, amazing. I tried this recipe on a somewhat lazy day, I wanted a healthy nutritious meal with the cabbage I was trying to use.
    I thought I can do this…and i did . It was the most delicious meal …and complete in one roaster, with an abundance of flavor and aroma. …
    We went back for seconds, and I will be incorporating this into my family meals on a regular. ?????

  11. says

    We love this recipe! I got kind of bored with our standard go-to recipes so our family has been doing “recipes from around the world” to spice things up. We used yours for Irish night and my kids LOVE IT!!! We make it at least once a month now ??
    Thank you!!!

  12. Nikki says

    This dish is phenomenal. My family doesn’t even like cabbage but there wasn’t a morsel of this dish left over. Big fans!

  13. jane aird says

    tastes delish! I used chicken breasts (skinless boneless) & pancetta style bacon as that’s what I had in fridge! I wrapped extra bacon around the chicken after searing them off before placing them on the cabbage mix. (i also added a splash of double cream to the mix…thanks for the fab recipe xx

  14. Dueep Jyot Singh says

    Dear Ma’am,
    Being a bona fide fan of Maurice Walsh, and often getting to be very hungry when he described those delicious Irish meals made up of cabbage, potatoes, and bacon, his hero had for lunch with friends and family,aha, is it a wonder that I am totally euphoric, when I found this authentic recipe of truly Irish bacon/cabbage, potatoes and chicken. Yes, yes, I am going to have it for dinner tonight. And being from the East, where one has not gone into obsessive weight checking mode, the chicken is going to be fried in garlic butter, made at home. And when it is going to be put in the oven, I am going to add just this soupcon of fresh homemade chicken stock, topped with real honest to goodness cream, and the last layer is going to be of just a hint of sage – not more than a few flecks for the flavour. We never ever use so much of herbs ever, especially not in spoonfuls. It is just that elusive hint of spice and herbs, in a mouthful, coming up unexpectedly that makes this dish so memorable and dreamy.
    God bless, and many more happy delicious meals, all the way from India.

  15. Giverson says

    Made this’s into an Irish // German fusion dish added chopped green apples to compliment cabbage teaspoon of brown sugar tablespoon Of Dijon mustard baby carrots and pickling spices used in making corn beef and cabbage… Threw it into the crockpot after browning the chicken cabbage and onions for 4 hours on low

  16. Wendy Hart says

    I just made this today for Saint Paddy’s. My husband critiques everything and absolutely loved this!!! Fantastic!!!!

  17. darlene says

    This was excellent!! Crispy chickenskin, oh so tasty!! I salted the cabbage and also potatoes, recipe didn’t call for it but glad I did. That’s a lot of food for only 1/2 teas of salt. Yes the bacon will add some salt, but not enough. I will definitely make this again!

  18. Molly says

    Made this for our St. Pat’s day dinner. Served with fresh, warm bread and sweet iced tea. Everyone raved! Thanks so much :)
    I covered with foil before baking.

  19. Eric says

    I already had corned beef three times this week (Irish for a week; not just a day) and was looking for something different for St. Patrick’s Day. The recipe turned out great. Absolutely amazing flavor. I used Napa cabbage, and 6 skin-on thighs. Cooked the chicken in olive oil instead of bacon grease (5 minutes on a side over med-high heat). Into the oven uncovered. Crispy skin. Juices from the chicken and probably cabbage cooked the potatoes perfectly. My 11 year old scarfed down the potatoes/cabbage/onions/bacon; and he isn’t the biggest fan of veggies. The bacon played well with the cabbage. Yum!

  20. Lori Yundt says

    Made this for supper tonight! It was amazing. I did make a few adjustments to go with ingredients I had. I used Brussel Sprouts for the cabbage and chicken thighs for the whole chicken. I will be making this again!!

  21. Kathleen says

    Hi, Mary Ellen.

    I just wanted to thank you for your lovely recipes and good cheer. Each time I go to your web site for culinary inspiration, I feel like I’m with an old friend when I see your sweet face in the upper right-hand corner.

    Love this Irish chicken with cabbage and potatoes. Thank you for sharing.

  22. Georgeanne says

    Looks like a great recipe. Hope to try it soon. First time on your site. I will be visiting again. Have a great day. God Bless.

  23. Amy says

    This is one of my family’s new favorite dishes. I followed the recipe with a few alterations. I used boneless skinless chicken breast. I seasoned and browned the chicken. Next I sautéed the onion in the bacon grease, added the cabbage, and then added a few tablespoons of butter. I added the potatoes to the cabbage, seasoned with a little salt and pepper, and then added the chopped bacon. Lastly, I added the potato and cabbage to my crockpot and put the chicken on top. I cooked it on low until it was done. It turned out very well.

  24. Chris says

    What a stunning surprise for a throw-together Saturday night supper, having just googled what I had on hand: “chicken thighs cabbage potatoes.” The boneless chicken thighs worked beautifully. We don’t eat pork so I skipped the bacon to no ill effect. I highly recommend using Yellow Finn or some other high quality yellow potato — the potatoes melted in our mouths like butter. What an unexpectedly great recipe!

  25. Jessica says

    This is so delicious! I use 1-2 potatoes and sliced carrots. Now if I could just get the rest of my family to eat cabbage

  26. Jonathan says

    Made this last night in a cast iron pot with sliced red potatoes. I am allergic to garlic so I left that out. What really put the dish over the top for me was adding a quarter cup of Paddy Irish whiskey with the water! It added a lot of “Irish-ness” to the flavor of the sauce.

    Thank you for posting this recipe. We will be making it again :) ….and burn some peat while we are eating it.

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