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1
Preheat oven to 375.
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2
Pour 1 cup water into the bottom of a large broiling pan.
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3
Drop in the bouillon cube.
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4
Cut the carrots so the chunks are maybe an inch long on the thick end of the carrot and two inches on the skinny side.
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5
Cut the celery into 1-2 inch chunks.
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6
Quarter the tomatoes.
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7
Place into a large mixing bowl the carrots, celery, and small tomatoes (don't bother cutting the tiny tomatoes).
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8
Pour over them a tablespoon of olive oil, and mix well.
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9
Place the oiled veggies into the broiling pan.
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10
Sprinkle kosher salt, cracked pepper, basil, and thyme over them.
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11
Add the chicken quarters, and season the top sides of them similarly.
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12
Lay out eight strips of bacon across the contents of the pan.
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13
Place the tomato quarters skin side up on top.
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14
Cover the pan tightly with aluminum foil (or a lid, if your pan comes with one), and make covered for 20 minutes.
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15
Remove the pan from the oven and raise the temperature to 400.
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16
Uncover the pan.
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17
Cut cabbage up into large chunks and sprinkle it across the roast.
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18
Replace the roast.
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19
Bake uncovered for another 25 minutes.
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20
Always remember to check your chicken's doneness before serving.
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21
It should reach an internal temperature of 165F.
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22
The veggies should be a bit crisp still.
