Tasty Tuesday

4 servings
35 minutes
1 hour 50 minutes


    • 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 (4–4 1/2-pound) whole chicken, excess fat trimmed
    • 2 teaspoons kosher salt, divided
    • 3/4 teaspoon freshly ground black pepper, divided
    • 1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
    • 1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
    • 1 1/2 teaspoons caraway seeds
    • 3 tablespoons olive oil, divided
    • 1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
  1. Special Equipment
    • Kitchen twine; a medium roasting pan (approximately 16x14x3″)


    1. 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.
    2. 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 tsp. salt and 1/2 tsp. pepper.
    3. Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
    4. 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).
    5. 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 165°F, 40–50 minutes more.
    6. Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s