Special Sunday Roast Chicken


  • 1 12-oz unpeeled russet potato, well scrubbed, cut into 1-inch cubes
  • 1 12-oz yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch pieces
  • 2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
  • 3 medium parsnips, peeled, cut into 1 1/2-inch pieces
  • 1 1/2 tbsp EVOO
  • 3 tbsp unsalted butter, room temperature
  • 2 tbsp finely chopped fresh sage
  • 1 garlic clove, pressed
  • 1 4-lb organic chicken
  • 1 tsp coarse kosher salt
  • 8 cups coarsely torn red or green mustard greens
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 1/4 cup water


  1. Toss first 5 ingredients in large roasting pan and place chicken in center of vegetables.
  2. Mix butter, sage and garlic in small bowl.
  3. Using fingertips, loosen skin from breast and spread 1 tbsp sage butter under skin.
  4. Rub 1 tbsp sage butter over entire chicken and dot vegetables with remaining sage butter.
  5. Sprinkle 1 tsp salt over vegetables and chicken.
  6. Preheat oven to 400 degrees.
  7. Roast chicken and vegetables for 15 minutes; then reduce oven temperature to 375 degrees and continue roasting until instant-read thermometer inserted in chicken registers 165 degrees and vegetables are tender.
  8. Stir vegetables once, about 1 hour.
  9. Place greens and shallot on large, deep platter and spoon 3 tbsp fat from juices in pan and drizzle over greens; tossing to coat.
  10. Season with salt and pepper.
  11. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens.
  12. Tilt chicken, allowing juices to flow from cavity into pan and transfer to a work surface.
  13. Cut into serving pieces and arrange with vegetables atop greens.
  14. Add wine and 1/4 cup water to roasting pan and bring to a boil over medium-high heat, stirring to scrape up browned bits.
  15. Simmer until slightly reduced, about 3 minutes.
  16. Season sauce to taste with salt and pepper.
  17. Transfer to small pitcher and serve with chicken.

Courtesy of bon appetit


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