Jiggs Dinner with Roasted Chicken

• 1 whole chicken (2-3 lbs)
• 1 piece salt beef (about 1 lb)
• 2 ½ heads green cabbage, quartered
• 1 turnip, peeled
• 8 large carrots, peeled and chopped into large chunks
• 8 large potatoes, peeled and cut in quarters

Roasting the Chicken:

1. Preheat oven to 375°F (190°C).
2. Remove any giblets from inside the cavity, then place chicken breast side up in roasting pan.
3. Season skin with salt and pepper and rub with olive oil, if desired.
4. Roast chicken between 50-70 minutes, depending on size. Chicken is ready when thermometer reaches an internal temperature of 165°F (74°C) and juice runs clear when a knife is inserted into join between the body and the thigh.
5. Let chicken stand for 10 minutes before carving.

For the Boiled Meal:

1. The day before, soak the salt beef in fresh water overnight to remove excess salt. The next day, replace the water that the beef is soaking in, and soak for several more hours.
2. Put beef in a large pot filled with water and bring to a boil.
3. After 1 hour and 20 minutes, begin adding the vegetables. First, add the cabbage. At the 1 hour and 30 minute mark, add the carrots and turnips. At the 1 hour and 40 minute mark, add the potatoes.
4. At the 2 hour mark, remove from heat. Sort vegetables and serve with golden roasted chicken, dressing, and gravy.