- 1 small red cabbage, quartered
- 1 small butternut squash, peeled & cubed
- 1 sweet onion, quartered
- 2 tablespoons olive oil
- 1 bulb garlic
- 2 tablespoons kosher salt, divided
- 1 whole chicken
- 1 teaspoon fresh black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons salted butter
- 2 tablespoons whole grain mustard
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon red pepper flakes
- pinch of flaky salt
- Preheat the oven to 450*F.
- While the oven preheats, prepare the ingredients. Cut up the cabbage into large steaks, peel and cube the butternut squash and quarter the onion. Place all the veggies in the bottom of a 12″ cast iron pan, drizzle with olive oil and toss. Cut the top of a garlic bulb off and place in with the veggies to roast. Sprinkle the veggies with 1 tablespoon of salt.
- To prepare the chicken, truss the legs with cooking twine. Sprinkle with the remaining 1 tablespoon of salt, pepper and fresh thyme. Place the chicken on top of the veggies and top with the pats of salted butter.
- Place the entire pan into the oven and reduce the oven temperature to 400°F.
- Roast for 60-75 Minutes** until the skin of the chicken is golden and the internal temperature reaches 165°F.
- In a small bowl whisk the whole grain mustard, balsamic vinegar, honey and dijon mustard. After 45-50 minutes, remove the pan from the oven and baste with half of the mustard balsamic mixture. Repeat this once more at the 60 minute mark.
- Once the chicken has reached 165°F, remove the pan from the oven. Place the chicken on a cutting board and cover with foil for 15 minutes to rest. Toss the veggies and season with a sprinkle of flaky salt.
Published on January 25, 2023