How to Make It
Heat oven to 400°F. Put chicken on nonstick pan, and coat with spray. Roast for 35 minutes, until golden. Set aside.
Add potato, stock, zest of 1/2 lemon, parsley, and black pepper to large pan. Bring to a boil, turn heat down, and simmer for 10 minutes.
Nestle cabbage wedges among the potatoes, and continue to cook for 5-8 minutes, until vegetables are tender. Turn off the heat.
Remove skin and bones; shred the chicken. Divide the cabbage wedges and potato between 4 bowls. Add the chicken, and spoon over the broth. Garnish with remaining zest and parsley leaves.