Roasted Herbed Chicken And Vegetables

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 1/2 tablespoons dried herbes de provence
• 1 tablespoon honey
• 2 cups wine
• 1/2 cup extra virgin olive oil
• 1 tablespoon fennel seed
• 12 garlic cloves, unpeeled (8 whole, 4 crushed)
• 3 medium turnips, cut into 2-inch pieces
• 1 small butternut squash, peeled, seeded, and cut into thick half moons (1 1/2 lbs)
• kosher salt
• fresh coarse ground black pepper
• 1 (4 lb) roasting chickens, wings tucked under body
• 1 lemon
• 1 bunch fresh thyme
• 1 large yellow onion, but into thick wedges
• 3/4 lb brussels sprout, trimmed and halved
• 3/4 lb cremini mushroom, left whole
• 12 large sage leaves

Recipe

• 1 heat oven to 375 degrees. melt butter and herbes de provence in a pot over medium heat. remove from heat and whisk in honey. cover; let herb butter steep for 20 minutes.
• 2 combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
• 3 season chicken with salt and pepper. peel rind from lemon in strips. halve lemon; set aside.
• 4 put rind into cavity with remaining garlic and thyme. tie legs with twine; set chicken on a small roasting rack in a roasting pan. arrange turnip mixture around chicken; scatter with onions. brush chicken with some herb butter. roast, basting chicken herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
• 5 toss brussel sprouts, mushrooms, and sage leaves together in a bowl with remaining oil and salt and pepper; transfer to pan. continue roasting until a thermometer inserted in chicken's thigh registers 165 degrees, 25-30 minutes. transfer chicken to a platter, cover loosely with foil. return vegetables to oven, roast until very tender, 18-20 minutes.
• 6 carve chicken, squeeze lemon over top and serve with vegetables.