Lemon Roasted Chicken With Stoemp (Belgian Mashed Potatoes)

• For the Roasted Chicken
• 1 chicken (approx.1,5kg/ 3,3lbs)
• 1 lemon
• 2 tablespoons olive oil
• 1 pinch sea salt
• For the Stoemp
• 6 medium potatoes, peeled and halved
• 2 medium carrots, peeled and chunked
• 1 cup cabbage, finely chopped
• 1 cup rice milk
• 1 egg
• 1 pinch sea salt
• 1 pinch pepper
• 2 teaspoons nutmeg

1. Heat the oven to 190u0b0C/375u0b0F.
2. Place the chicken in a large roasting pan.
3. Insert the whole lemon inside the chicken. Please DO NOT open or cut the lemon.
4. Season with sea salt and drizzle with olive oil.
5. Put it in the oven and roast for 40 minutes. Open the oven and make little cuts in the chicken with a sharp knife but be careful not to perforate the lemon. Drizzle the sauce into the chicken with a spoon.
6. Roast for another 40 minutes. There is no need to turn the chicken.
7. While the chicken is roasting, boil the veggies in a large pan with a pinch of salt.rnWhen the vegetables are still firm but soft enough to mash, drain and mash them with a potato masher leaving some bits of vegetables for crunchiness.
8. With a wooden spoon, well incorporate the milk and egg and season with salt, pepper and nutmeg, to taste.
9. I suggest serving the stoemp in the form of duchess potatoes. In order to do so, force the puree from a piping bag in the desired shape and bake in the oven along with the chicken at 190u0b0C/375u0b0F for 40 minutes or until golden.

chicken, chicken, lemon, olive oil, salt, potatoes, carrots, cabbage, rice milk, egg, salt, pepper, nutmeg

Taken from food52.com/recipes/31949-lemon-roasted-chicken-with-stoemp-belgian-mashed-potatoes (may not work)