Preheat oven to 425 degrees F. Quarter cabbage and remove the core. Thinly slice cabbage, aiming for 10 to 12 cups. In a 12" cast-iron skillet, heat oil on medium-high. Add cabbage. Season with salt and pepper. Saute until cabbage is slightly wilted, stirring occasionally, 6 to 8 minutes. Remove from heat.

Meanwhile, grate zest from lemon into a small bowl. Add butter to the zest and mash with a fork to combine. Pat chicken dry with paper towels. Rub lemon butter all over chicken and season with salt and pepper. Cut lemon into quarters and add lemon pieces to chicken cavity.

Place chicken, breast-side up, in skillet on top of cabbage. Transfer to oven and roast 1 hour to 1 hour 15 minutes, until internal temperature is 165 degrees F. If desired, squeeze cooked lemon and sprinkle chopped parsley over chicken to serve.

Tip: Use a charred lemon to give the dish more sweetness and smokiness.

Source: Hannaford fresh Magazine, January February 2025