Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

Ingredients for Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

• 1 lemon

• 3 garlic cloves, finely chopped

• 1/3 cup finely chopped chives

• 1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving

• 3 tablespoons unsalted butter, room temperature

• 1 (4–2.0kg) whole chicken, excess fat trimmed

• 2 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 675g small potatoes, cut lengthwise into 1/2-inch wedges

• 230g smoked bacon (preferably centre-cut), cut crosswise into 1-inch pieces

• 1 1/2 teaspoons caraway seeds

• 45ml olive oil, divided

• 1 (675g) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips

• Kitchen twine

• a medium roasting pan (approximately 16x14x3")

Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.

Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 teaspoons salt and 1/2 teaspoons pepper.

Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 teaspoons salt, 1/8 teaspoons pepper, and 1 tablespoon plus 1 teaspoon oil in a large bowl. Toss cabbage and remaining 1/4 teaspoons salt, 1/8 teaspoons pepper, and 1 tablespoon plus 2 teaspoons oil in another large bowl.

Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).

Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 74°C, 40–50 minutes more.

Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.