I had a chicken and nonions, and topatos, and tiny spite cabbages. I cut the potatoes and nonions and spite cabbages into quarter inch slices, tossed them with olive oil, salt, pepper, and poultry seasoning. I removed the chicken’s backbone, butterflied the chicken, then seasoned with more olive oil, salt, pepper, and poultry seasoning. The skin was delicious, but the meat was bland. The spite cabbages were alternately crunchy or burnt, and everything was greasy. What went wrong?


ETA: The spite cabbage in its natural habitat.