Preheat oven to 375.

Pour 1 cup water into the bottom of a large broiling pan. Drop in the bouillon cube.

Cut the carrots so the chunks are maybe an inch long on the thick end of the carrot and two inches on the skinny side.

Cut the celery into 1-2 inch chunks.

Quarter the tomatoes.

Place into a large mixing bowl the carrots, celery, and small tomatoes (don't bother cutting the tiny tomatoes). Pour over them a tablespoon of olive oil, and mix well.

Place the oiled veggies into the broiling pan. Sprinkle kosher salt, cracked pepper, basil, and thyme over them.

Add the chicken quarters, and season the top sides of them similarly.

Lay out eight strips of bacon across the contents of the pan.

Place the tomato quarters skin side up on top.

Cover the pan tightly with aluminum foil (or a lid, if your pan comes with one), and make covered for 20 minutes.

Remove the pan from the oven and raise the temperature to 400.

Uncover the pan. Cut cabbage up into large chunks and sprinkle it across the roast.

Replace the roast. Bake uncovered for another 25 minutes.

Always remember to check your chicken's doneness before serving. It should reach an internal temperature of 165°F. The veggies should be a bit crisp still.