Cooking Instructions
1.
Remove the
chicken (1)
from the fridge 1 hour before you want to cook it.
2.
Preheat the oven to 200°C/180C° fan.
3.
Rub half the
butter (50 g)
and half of the
thyme (2 g)
and
rosemary (2 sprigs)
together in a bowl. Rub the mixture all over the chicken.
4.
Season generously with salt and pepper, then place into a large roasting tin.
5.
Cook on the middle shelf of the oven for 30 minutes.
6.
Remove the chicken from the oven and add the
cauliflower (1)
and
garlic (1 head)
to the roasting tin. Sprinkle the remaining herbs over the cauliflower, drizzle over some oil, and season with salt and pepper.
7.
Pour the
chicken stock (200 mL)
into the roasting tin, then place it back onto the middle shelf of the oven and cook for another 45 minutes.
8.
Add
olive oil (30 mL)
to a large non-stick frying pan, for which you have a lid, over a high heat.
9.
Add the
cabbage (1)
and cook for 2-3 minutes on each side, or until well charred.
10.
Add the
butter (30 g)
and
chicken stock (200 mL)
and bring up to a simmer.
11.
Place the lid on the pan and cook for 5 minutes or until the cabbage is tender.
12.
Remove the chicken and cauliflower from the oven and set aside for 15 minutes.
13.
Carve the chicken and serve with the vegetables.