Heat the oven to 375°F. Cut the cabbage into wedges, keeping the core on, and quarter the onion.
1 onion, 1 whole green cabbage (optional)
Spatchcock the chicken. Set it breast side down and cut along both sides of the backbone with kitchen shears. Pull out the backbone, flip the bird over and press hard on the breastbone until it lies flat. Pat the skin very dry with paper towels.
1 whole chicken
In a small bowl, mix the olive oil, tomato paste, thyme, salt, paprika and pepper into a thick paste.
3 tablespoons olive oil, 1 tube tomato paste, 2 tablespoons fresh thyme leaves, 1 tablespoon salt, 1 teaspoon paprika, ¼ teaspoon black pepper
Loosen the skin over the breasts and thighs with your fingers. Spread some of the paste under the skin, then rub the rest all over the outside.
Arrange the cabbage and onion on a baking tray. Place the chicken on top, skin side up. Drizzle the chicken and veggies with the white wine.
½ cup dry white wine
Roast at 375°F for 45 minutes, until the skin is golden and the thickest part of the thigh reads 165°F. Move the chicken to a cutting board to rest.
Put the vegetables back in the oven for 15 more minutes, then broil for 5 minutes for color.
Carve the chicken and serve it with the roasted veggies, mashed potatoes and the pan juices spooned over everything.
