Roast Chicken with Smothered Cabbage, Bacon, and Potatoes

This is a great recipe, and I made it as written. Second time, I combined the bacon mixture and the cabbage mixture all in one large bowl to mix, using just 1 TBSP oil. I reduced the butter for mixing with the herbs to rub under the skin to 2 TBSP. I did not trim any fat from the chicken, and made sure the chicken rested on the vegetables. When I put it into the oven, I added a little under 3/4 cup chicken broth. It kept the veg from burning and cooked down a good bit - so much so, I added another 1/4 cup when I stirred the veg and added the lemon. When I removed the chicken to the cutting board to rest, I stirred the veg up again with the remaining liquid, which made a nice glaze for them all. It was delicious, and reduced the fat just a bit, without sacrificing flavor. I will happily make this again and again!

• momcatusa

• Anderson, SC

• 12/4/2020

loved it!

• imster

• Brooklyn

• 4/26/2020

Wellllll..... I forgot to cut the oven back to 400, so my cabbage was pretty crispy. The chicken was perfect, though, and I also substituted sweet potatoes for regular potatoes.

• Anonymous

• North Carolina

• 2/17/2019

I did change the recipe a bit. Chopped the ingredients and stuffed under the skin without the butter, which worked fine. I also cooked my potatoes separately as I was worried about them under cooking. I used wedges of baby cabbage and didn't add the caraway seeds. My son had a friend over and he demanded that his mum make the dish the next night! It is a nice change from plain roast chicken and the cabbage was delicious. I never measure when I cook, and I am sure I used less oil. I always assume that the fat from the chicken will help lubricate the dish.

• Anonymous

• Johannesburg

• 9/13/2018

I love savoy cabbage and the combination really appeals. But, and a big but no caraway seeds. I am Irish and I do NOT put caraway seeds in savoy cabbage and by the way Irish Soda bread does not have caraway seeds either! Not part of our cuisine in general.

• joeger214

• NYC

• 2/20/2018

I agree with Baltisraul from Tallahassee,Fla. from Tallahassee Fla. Really...get a life. This recipe was delicious after all.

• acklady

• New Jersey

• 2/20/2018

NOBODY CARES that you don't like the nutritional value of this recipe. Get a life!

• baltisraul

• Tallahassee, Fl

• 2/20/2018

We loved the smoky cabbage and bacon, which is an excellent flavor pairing with the roast chicken, and all was perfectly cooked. Potatoes take on great flavor from all of the other ingredients. We are fans and will make this again!

• Anonymous

• Chicago, IL

• 3/11/2017

Too fatty from the bacon for my taste.

• slepk

• Silverthorne, co

• 5/1/2016

这是一个很好的口味和textur的组合es for a roast chicken dinner. Several have commented about this recipe having too many steps or too high in fat/calories. I eliminated the butter and I did not trim excess chicken fat. The schmaltz (chicken fat) has all the flavour. Instead of using bacon I cut thick-cut black forest ham into strips. The smokiness of the ham lent all the right flavour with a fraction of the fat. I used my own mix of spices that I would normally use when roasting chickens and then I drizzled about 1 tbsp of olive oil over the chicken before roasting. It turned out excellently. Recognize that recipes are written to provide enough guidelines to ensure proper cooking technique and to achieve maximum results. Remember cooking is an art form and therefore open to interpretation. Don't feel you need to play by the book line for line! Be daring enough to experiment with what you do know.

• kitchenlove

• Niagara, Ontario

• 3/20/2016

This recipe was WAY too much prep work for mediocre results. I'll stick with Ina's roast chicken.

• ksd6

• Bucks County, PA

• 3/19/2016

This dish is ridiculously delicious! I followed the recipe almost exactly. The only thing I did different, which I do in almost every recipe, is double the garlic. I also used the smallest of (tri-colored) potatoes which came in a 1 pound bag so I grabbed four more bigger potatoes two of each red and gold for color. I will absolutely make this again. But only when I have company because , honestly, of the high calorie count. There's a little bit of oil in the potato mixture and then there's a couple of tablespoons of oil in the cabbage, there's the potatoes themselves, and then you have the chicken fat, which totally makes it quite delicious. Truly an amazing dish. I truly impressed myself with it, and I will put it on my list of favorites!

• erin_l

• San Francisco

• 3/16/2016

This was divine! I actually roasted the vegetables separately at 425 for 20 minutes before stirring them, then laying the chicken on top. The cabbage charred along with the bacon and, combined with the crispy/creaminess of the potatoes, was so so delish. Not an every day meal, but I will make this again!

• corneliahoskin

• Boston, MA

• 3/16/2016

Just wondering why folks write in to rate a recipe they didn't even make, & get all uppity about calories, fat etc. If counting calories & fat are how you proceed with cooking, then I feel you should just go to Cooking Light for recipes, & not this site. I felt this recipe had good flavor with the cabbage & bacon, but I agree with Niveus that it is a pretty standard roast chicken. We enjoyed it but I prefer other recipes to this one.

• 137buster

• Tinton Falls, NJ

• 3/16/2016

I don't mind splurging off my usual (healthy enough) diet, but you want me to eat these figures (nutritional info) for roast chicken and cabbage? Plus, if I'm going to dump all the veggies under the chicken why do I have to create two oily bowls instead of just mixing them all up in one? Sorry, it does sound tasty, but I won't be making this one even once.

• txlady2

• 3/16/2016