Roast Chicken With Potato And Squash Purée And Red Cabbage Salad

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Pound the leaves of 1 rosemary stem with a pestle and mortar, adding the garlic, lemon zest and salt and pepper to taste. Stir in the lemon juice and 2 tbsp oil. Loosen the chicken breast and thigh skin with your fingers, then spread the mixture under the skin and over the meat. Season the chicken with salt and place in a roasting pan. Spread the onion and remaining rosemary around it. Cover with foil and roast for 1 hour.

3. 3

   Mix the cabbage with a large pinch of salt in a large bowl. Cook the sugar in a small saucepan over low heat, stirring, until melted. Stir in the walnuts and 1/3 cup hot water and bring to a boil. Stir in the vinegar and remaining 4 tbsp oil. Season with pepper. Allow to cool, then pour over the cabbage and mix well.

4. 4

   Cook the squash and potatoes in boiling salted water in a covered saucepan for 20 mins until tender. Melt 5 tbsp butter, remove from the heat and stir in the paprika. Remove the chicken from the oven and brush with half the paprika butter. Increase the oven to 425Fu00b0 and roast the chicken for another 30 mins until cooked through. After 15 mins, brush the chicken with the remaining paprika butter.

5. 5

   Drain the potatoes and squash and return to the saucepan. Add the remaining 3 tbsp butter, the milk, nutmeg and salt and pepper to taste, and mash. Serve the chicken with the red cabbage salad and potato and squash puree.

* Per serving · 4 servings · Values may vary.