Layered chicken dinner

Chicken

• 1 whole chicken (1.2 - 1.4 kg)
• 1 lemon, flesh only (reserve zest)
• 2 garlic cloves
• 2 sprigs fresh rosemary (approx. 10 cm each), leaves only
• 4 sprigs fresh flat-leaf parsley, leaves only
• 1 tsp ground paprika
• 1 tbsp sea salt, plus extra to taste

Pumpkin soup

• 120 g leek (approx. 1), trimmed and cut into quarters
• 2 garlic cloves
• 30 g olive oil
• 700 g butternut pumpkin, deseeded, peeled and cut into pieces (5 cm)
• 950 g water
• 230 g potatoes (approx. 5), skins on, cut into eighths
• 170 g carrots (approx. 2), cut into pieces (2-3 cm)

Gravy

• 1 tbsp olive oil
• 300 g eschalots (approx. 8), cut into halves
• 50 g unsalted butter, cut into pieces
• 2 sprigs fresh rosemary (approx. 10 cm each), leaves only
• 120 g red wine
• 1 - 2 tsp Chicken stock paste (see Tips)
• 250 g water
• 1 tsp cornflour
• ½ tsp ground black pepper, to taste
• 100 g broccoli, cut into large florets
• 100 g fresh green beans, trimmed