This juicy, garlicky, lemony chicken is not only a show stopper, but it’s Whole30 compliant! And, don’t forget the roasted cabbage wrapped in bacon…it may be a side dish, but it really could stand alone whenever it wanted to!
2 tablespoons avocado oil
4 garlic cloves, pressed
2 lemons, zested and juiced
2 teaspoons course salt
2 teaspoons pepper
1 tablespoon dried oregano
4 bone in skin on chicken breasts
2 small green cabbages, cut into four wedges each
8 slices Whole30-compliant bacon
In a small cup or bowl combine the oil, oregano, garlic, lemon, salt and pepper into a paste.
Rub into the skin and meat of the chicken breast.
Place the chicken on one side of a large baking sheet pan and roast at 425 for 15 minutes.
Wrap each cabbage wedge with a slice of bacon.
Place cabbage wedges on the other side of the baking pan. Sprinkle with pepper.
Roast until the chicken is 170 degrees and the cabbage is softened…about 25 minutes more.
Squeeze the lemon over the chicken and cabbage and serve.
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