Roast Chicken with Smothered Cabbage, Bacon, and Potatoes
"Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta...."
INGREDIENTS
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1 lemon
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3 garlic cloves, finely chopped
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1/3 cup finely chopped chives
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1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
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3 tablespoons unsalted butter, room temperature
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1 (4–4 1/2-pound) whole chicken, excess fat trimmed
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2 teaspoons kosher salt, divided
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3/4 teaspoon freshly ground black pepper, divided
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1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
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1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
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1 1/2 teaspoons caraway seeds
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3 tablespoons olive oil, divided
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1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
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Kitchen twine; a medium roasting pan (approximately 16x14x3")
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