Slow Roasted Maple Butter Chicken with Celery Root, Kohlrabi and Candy Apple Mash

Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 10 minutes. Remove from heat. Mix in chopped thyme, rosemary, and lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours.

Preheat to oven to 375°F. Pat the chicken dry with paper towels. Place chicken on rack set in large roasting pan. Slide hand under skin of the chicken breast to loosen skin.

Rub 1/2 cup maple butter over breast under skin. Rub 1/4 cup maple butter over outside of chicken. Reserve remaining maple butter. Tie legs together loosely to hold shape of the chicken. Arrange onion, celery, carrots around chicken in pan. Pour 2 cups broth into pan.

Roast chicken for 25 minutes. Reduce oven temperature to 350°F and continue cooking for 1 hour. Remove chicken from the oven and allow to rest for 10-15 minutes. Remove the breast, thighs and drumsticks and place on a platter. Heat up the remaining maple butter and drizzle over the chicken. Serve.

In a large pot add cold water, salt and potatoes. Bring to a boil and cook for 5 minutes. Add the celery root and kohlrabi to the boiling water and continue cooking for another 12-15 minutes or until all the vegetables are soft.

Meanwhile, in a saute pan on medium heat add 2 tbsp of butter, when melted and diced apples and sugar. Cook for 10 minutes or until tender and caramelized. Remove from heat and set aside.

Working in batches, mash or pass vegetables through a potato ricer into a large bowl. Stir in remaining butter and diced apples. Season with salt and pepper. Serve with Slow Roasted Maple Butter Chicken.