Prep 30 mins
Cook 2 hrs
A wonderful dish for great friends to enjoy with a great wine. A spectacular one dish meal!
- 4 tablespoons butter
- 1 1⁄2 tablespoons dried herbes de provence
- 1 tablespoon honey
- 2 cups white 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
- 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.
- Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
- Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside.
- 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.
- 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.
- Carve chicken, squeeze lemon over top and serve with vegetables.