Ingredients
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1 (3 lb) green cabbage
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2 tbsp canola oil
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1 lemon
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3 tbsp unsalted butter, room temperature
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1 (4- 5 lb) whole chicken
Steps
1
Preheat oven to 425°F. Quarter the cabbage and remove the core. Thinly slice cabbage, aiming for 10–12 cups. In a 12-inch cast-iron skillet, heat the oil on medium-high. Add cabbage. Season with salt and pepper. Sauté 6–8 min., until cabbage is slightly wilted, stirring occasionally. Remove from heat.
2
Meanwhile, grate the lemon zest into a small bowl. Add the butter to the zest and mash with a fork to combine. Pat the chicken dry with paper towels. Rub butter all over chicken and season with salt and pepper. Cut lemon into quarters and add lemon pieces to chicken cavity.
3
Place chicken, breast-side up, in skillet on top of cabbage. Transfer to oven and roast 1 hour–1 hour 15 min., until internal temperature is 165°F. If desired, squeeze cooked lemon over chicken to serve.
Tips
Garnish with chopped parsley for extra color and flavor.
