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1
Clean the outside and cavity of the chicken and pat dry well.
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2
Salt and pepper the cavity then fill with lemon peel and rosemary.
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3
Tear the cabbage leaves with your hands and put in the cavity.
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4
Truss the tail and legs with cotton thread to keep its shape.
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5
Salt and pepper the surface of the chicken and smear with olive oil all over.
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6
Place the rosemary and cloves on top of the chicken, after step 3.
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7
Cut the onion, carrot and potatoes into bite sizes and arrange them on a baking dish.
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8
Roast in the oven preheated to 200C for 15 minutes.
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9
Meanwhile cut the other vegetables into bite sizes and blanch them.
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10
Remove step 4 from the oven after 15 minutes and drizzle over with olive oil to prevent from browning too much.
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11
Return it to the 200C oven.
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12
Take step 6 from the oven every 10 minutes and brush with olive oil to prevent from over browning and roast for 30 minutes altogether.
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13
To step 7, arrange vegetables on to the dish and drizzle with the fat sitting around the chicken.
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14
Return the dish into the oven and roast further, for about 20 minutes.
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15
I make the sauce by mixing the cooking juice from the chicken and vegetables with pickling liquid.
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16
If you do not have any pickling liquid use white wine instead.
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17
Before using it boil the wine first.
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18
This is how it looks after roasting.
