Roast Chicken with Smothered Cabbage Bacon and Potatoes

Ingredients

• 1 lemon
• 3 garlic cloves, finely chopped
• 1/3 cup finely chopped chives
• 1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
• 3 tablespoons unsalted butter, room temperature
• 1 (4–4 1/2-pound) whole chicken, excess fat trimmed
• 2 teaspoons kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
• 1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
• 1 1/2 teaspoons caraway seeds
• 3 tablespoons olive oil, divided
• 1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
• Kitchen twine; a medium roasting pan (approximately 16x14x3")

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