1 whole free range organic chicken

10 (or more, depending on size) strips of thick cut nitrate-free bacon, cut in half

1 lemon

1 onion

1 sprig of rosemary

6 cloves of garlic

1 Tbsp salt 

1/2 Teaspoon pepper

1/2 head of cabbage (about 4 cups), sliced



Halve the lemon and garlic cloves, quarter the onion (don’t worry about peeling)

Pat the outside of the chicken dry with a towel

Sprinkle salt and pepper inside the chicken cavity and over the skin

Stuff cavity with the lemon, onion, garlic and rosemary

Place bacon slices over entire exposed surface of chicken, wrapping evenly in a single layer – ensuring no chicken skin is left exposed (Kids LOVE doing this!) – if your bacon doesn’t stick then pat dry again and start over

Spread sliced cabbage around bottom of a baking dish (no fat, no seasoning – trust us), set chicken on top of cabbage (a dutch oven or 12-14″ diameter cast iron pan works well)

Roast uncovered at 400 degrees for 90 minutes or until chicken is cooked through, shake pan to stir cabbage every 20 minutes to prevent burning