Recipe Ingredients
For the Chicken:
- 1 whole roasting chicken
- 7.5 oz. Smart Balance Butter and Canola Oil Blend
- 1 cup canned pumpkin
- 2 Tbsp. of maple syrup
- 2 Tbsp. of chopped fresh sage
- Kosher salt and fresh cracked pepper to taste
For the Cabbage:
- 1 oz. Smart Balance Butter and Canola Oil Blend
- 1 peeled and sliced red onion
- 1 head of sliced red cabbage
- 1/2 cup red wine vinegar
- 1/3 cup of light brown sugar
- Kosher salt and fresh cracked pepper to taste
Recipe Directions
- Preheat the oven to 400°.
- Remove the backbone from the chicken using kitchen shears and lay it flat, skin side up on a sheet tray lined with parchment paper and bake in the oven for 60 to 70 minutes or until golden brown and cooked through.
- In a medium bowl whisk together the butter, pumpkin, maple, sage and salt and pepper until combined. Keep cool.
- Cabbage: In a large sauté pan over medium high heat add in the butterand cook the onions for 10 to 15 minutes or until browned and tender.
- Next, add in the cabbage and sauté for 10 to 15 minutes over medium heat. Stir in the vinegar, brown sugar, salt and pepper and braise for 10 minutes.
- Serve the cabbage alongside the roasted chicken with the pumpkin butter.
