Roast the chicken:
Pre-heat oven to 180°C.
Remove chicken along with liquid marinade from bag and transfer into lined baking pan, then cover loosely with foil or baking pan lid.
NOTE: Covering during cooking helps to infuse the flavour slowly into the chicken.
Place in the oven and cook for 70 minutes.
Remove the foil or lid, continue cooking for 15-20 minutes or until the skin is golden brown, juices run clear and internal temperature reaches 82°C in the thickest part of the chicken.
Once cooked, remove chicken from the oven and set aside for 5 minutes to rest before carving.
Save the roasting liquid and use as sauce or gravy (see instructions below).
For the roasted cabbage:
Cut the cabbage into 4 wedges, leaving the core intact, then place on a baking tray.
Add the parmesan, garlic and olive oil to a small bowl. Season with salt & pepper and mix into a paste. Spread the parmesan paste on the top side of the cabbage wedges, spreading some in between the leaves. Drizzle the cabbage with a little more olive oil then place in the oven to roast for about 20 minutes.
When the chicken is resting, turn the oven to grill and finish the cabbage under the grill until lightly charred and golden.
Place the walnuts in a large fry pan over medium-high heat – toast for about 5 minutes until golden and fragrant. Add the honey and mix to coat. Pour out onto a piece of baking paper and leave to cool.
Place the cabbage wedges on a serving platter, sprinkle over the walnuts & parsley & grate over extra parmesan cheese.
A simple and delicious finishing sauce:
Melt 2 tablespoons of butter in a pan over medium-high heat for 1-2 minutes.
Add 2 tablespoons of flour and stir continuously until smooth and no lumps remain.
Gradually add the liquid from the roasted chicken while whisking until smooth after each addition. Add extra water if required.
Continue to simmer for 2 minutes then serve together with the chicken & cabbage.