Ingredients
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2 tsp smoked paprika
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1 tsp onion powder
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3 tbsp vegetable oil, divided
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1 (3 - 4 lb) whole chicken
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1 medium head cabbage, cored and cut into 1/2-inch slices
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5 celery stalks, sliced
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1 tbsp finely chopped chives
Steps
1
Preheat oven to 425°F. In a small bowl, combine the paprika, onion powder, 2 tbsp oil, 1 tsp salt, and ½ tsp pepper. Trim excess fat from the chicken and rub or brush inside and all over outside with oil mixture. Tie drumsticks together with butchers’ twine.
2
Place chicken on a large sheet pan. Roast 15 min.
3
Meanwhile, in a large bowl, toss the cabbage and celery with remaining 1 tbsp oil. Season with salt and pepper. After chicken has cooked 15 min., arrange vegetables around chicken in even layer. Roast chicken with vegetables another 40–45 min., until chicken is cooked through and an instant read thermometer inserted into chicken reads 165°F.
4
Transfer chicken to cutting board and let stand 10–15 min. Sprinkle the chives over vegetables and toss together. Carve chicken and serve with vegetables.
