Roasted Herbed Chicken and Vegetables

A wonderful dish for great friends to enjoy with a great wine. A spectacular one dish meal!

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• 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

Directions

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.