- 2 Large Yukon Gold potatoes-cleaned and cubed
- 1 Big red-skinned sweet potato-cleaned, peeled and cubed
- 2 Large carrots, peeled, and halved lengthwise and crosscut,
or cut at an angle
- 3 Medium parsnips, peeled and cut into 1 1/2 inch pieces
- 6-8 Large mushrooms of choice kept whole or cut in half
- 1 1/2 Tablespoons extra-virgin olive oil
- 3 Tablespoons unsalted butter or butter of choice
- 2 Tablespoon finely chopped fresh sage
- 1 Large garlic clove, pressed or chopped fine
- 1 4 Pound chicken
- 1 Teaspoon coarse kosher salt or coarse sea salt
- 8 Cups of torn red or green mustard greens
- 1 Shallot, minced
- 1/2 Cup dry white wine
- 1/4 Cup water
- Spray the bottom and sides of roaster with olive oil, or oil of choice. Put in the first six ingredients in the pan.
- Mix butter, sage, and garlic in small bow. Separate the chicken skin using fingertips. Spread one tablespoon of sage butter under the (breast) skin on both sides.
- Place in roaster and rub one tablespoon of sage mixture all over bird. Put the rest of the mix over the veggies. Lightly sprinkle everything with salt. [This can be done up to 4 hrs. ahead]. Cover and chill.
- Preheat oven to 400. Roast chicken and veggies 15 minutes.
- Reduce oven temperature to 375 and continue roasting until vegetables are tender and chicken leg moves easily. (about 167 F with an instant read thermometer)
- Stir vegetables at least once during the hour and baste.
- Place greens and shallots on large deep platter. Spoon 3 tablespoon of fat from juices in pan and drizzle over green and toss. Season with salt and pepper.
- Transfer roasted vegetables to platter, placing on top of greens.
- Tilt chicken so that the juices stay in the pan and transfer chicken to a work surface. Let rest 10 minutes.
- You can serve this whole or cut it up in serving pieces.
- Add the wine and water to roasting pan. Bring to a boil over medium high heat. Stir to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Serve with either a gravy boat or something with a handle as it will be hot.
*Add extra garlic and salt to the cavity and slide in some mushrooms with a dab of butter.