2 chickens, about 4 lb (1.8 kg) each

2 tsp salt

1 small green cabbage, cut into wedges 1 1/2-inches (4 cm) thick

4 garlic cloves, unpeeled

2 tbsp (30 ml) vegetable oil

2 tbsp (30 ml) cider vinegar

1 tbsp (15 ml) honey

1/2 tsp rosemary, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C).

Place the chickens in a roasting pan. Rub the interior and exterior of the chickens with the salt. Season the cabbage wedges with salt and pepper. Place the cabbage and garlic cloves around the chickens.

In a small bowl, combine the remaining ingredients.

Brush the chickens and cabbage with the honey mixture. Cover with aluminum foil and bake for 45 minutes. Remove the foil and continue cooking for 45 minutes or until the chicken meat falls from the bone and the cabbage is tender. For darker, crisper skin, place under the broiler until golden brown.

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