For the herb mixture, wash the rosemary, dab dry, pluck the needles and chop finely. Wash lemon hot, rub dry and finely grate the peel. Squeeze the lemon. Peel garlic and crush finely in a mortar with rosemary, lemon peel, sea salt and approx. 1⁄4 TL pepper.
Stir in lemon juice and 2 tablespoons of oil.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel onion, cut into large pieces. Wash chicken inside and out and pat dry. Carefully remove the skin on the breast and legs from the meat - it must not tear! Push the herb mixture between skin and meat and distribute well.
Season chicken from the inside with salt. Tie legs and wings together with kitchen string. Put the chicken with the onion in a roaster. Cover and braise in a hot oven for about 1 hour.
In the meantime clean, wash and quarter the cabbage and cut out the stalk. Cut or slice the cabbage into fine strips. Knead well with 1 teaspoon salt. Chop the nuts coarsely. Caramelise sugar in a pan.
Turn the nuts in it. Deglaze with 100 ml water and boil until the caramel dissolves. Stir in vinegar and 4 tablespoons of oil. Season with pepper. Leave to cool, mix well with the red cabbage. Let stand for about 30 minutes.
Cut the pumpkin into quarters and remove the seeds. Peel and cut into large pieces. Peel and wash the potatoes. Cover both together and cook in salt water for about 25 minutes.
Turn up the oven temperature (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Melt 40 g butter, remove from the stove and stir in paprika. Spread half of the chicken, roast open for approx. 30 minutes.
After about 15 minutes, brush with the rest of the paprika butter.
Wash parsley, shake dry and chop. Drain pumpkin mixture. Add 2 tablespoons butter and milk and crush everything coarsely. Season to taste with salt and nutmeg. Mix parsley into the salad, season with salt and pepper.
Dress everything.