Rosh Hashanah roast chicken

A loose variant of the Salt Fat Acid Heat buttermilk roast chicken. It turned out even juicier and with crispier skin than the original, but not sure which of the many changes to credit. Photo is of the challah I made with it looking pretty, and the chicken looking like I don't know how to carve a chicken. Chag sameach!

1 whole chicken

1/2 c milk

1/2 c apple cider vinegar

1 T salt

1 T honey

1 small red cabbage

1 onion

2 apples

salt and pepper

The morning of, take the chicken out of the fridge, rinse and dry, and salt. Let sit while you mix the marinade ingredients (milk through honey) in a small bowl. Continue to let sit while you mix up a batch of challah dough. Put the chicken in a gallon ziplock, add the marinade, and put in the fridge.

2.5 hours before dinner, when you're putting the challah in the oven, take the chicken out of the fridge. Cut the cabbage, onion, and apples into thick slices. In a cast iron, lay the cabbage and 1 apple worth of slices around the edge, and pile the onion slices in the center. Drizzle with a little olive oil, and season with salt and pepper.

When the challah is out of the oven, preheat the oven to 425F. Take the chicken out of the marinade, drain any in the cavity, and lay over the bed of onions. Stuff the cavity with the second apple worth of slices. Roast following Samin's instructions (20min at 425F, 40min at 400F) (but maybe my oven wasn't holding temp because I needed to roast for an additional ~15min to get the skin browned all over).

Pour the juices from the chicken cavity into the pan, and transfer the chicken to a cutting board. Remove the apples from the cavity and add to the pan. While the chicken is resting, put the pan over medium heat to cook off most of the juices, stirring occasionally. Season the cabbage with salt and pepper if needed. Carve the chicken, and serve with the cabbage and challah.