- 4
Ingredients
- 1 12-ounce unpeeled russet potato, well scrubbed cut into 1 inch cubes
- 1 12 ounce yam (red-skinned sweet potato) peeled, cut into 1 inch cubes
- 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 tablespoons extra-virgin olive oil
- 3 tablespoons unslated butter, room temperature
- 2 tablespoons finely chopped fresh sage
- 1 garlic clove, pressed
- 1 4 lb organic chicken
- 1 teaspoon kosher salt
- 8 cups coarsely torn red or green mustard greens
- 1 shallot, minced
- 1/2 cup dry white wine
- 1/4 cup water
Preparation
Step 1
Toss first 5 ingredients in large roasting pan. Mix butter, sage and garlic in a small bowl. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken/ Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken.
Can be made 4 hours ahead - cover and chill
Preheat oven to 400 degrees. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375, continue roasting until chicken registers 165 degrees and vegetables are tender - stirring vegetables once - about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tablespoons from juices in pan and drizzle over greens, toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange wtih vegetables atop greens.
Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.