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

• 1 limón

• 3 dientes de ajo, finamente picados

• 1/3 cup finely chopped chives

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

• 3 cucharadas de mantequilla sin sal, a temperatura ambiente

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

• 2 cucharaditas de sal kosher, divididas

• 3/4 cucharaditas de pimienta negra recién molida, dividida

• 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 de aceite de oliva, dividido

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

• Hilo de cocina

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.