Special Sunday Roast Chicken

I loved the vegetables-they were so good and the chicken was so moist!

February 2009 Bon Appetit

4 to 6 Servings

1 12-oz. unpeeled russet potato, well scrubbed, cut into 1-inch cubes
1 12-oz. yam (red-skinned sweet potato), peeled, cut into 1 1/2 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 tbsp extra-virgin olive oil
3 tbsp unsalted butter, room temperature
2 tbsp finely chopped fresh sage
1 garlic clove, pressed
1 4-lb organic chicken
1 tsp coarse kosher salt
8 c. coarsely torn red or green mustard greens
1 shallot, minced
1/2 c. dry white wine
1/4 c. water

Toss first 5 ingredients in large roasting pan. Mix butter, sage and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breasts. Spread 1 tbsp sage butter under skin. Rub 1 tbsp sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 tsp salt over vegetables and chicken. DO AHEAD can be made 4 hours ahead. Cover and chill.
Preheat oven to 400. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375, continue roasting until instant-read thermometer inserted into chicken thigh registers 165 and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tbsp fat from juice 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 with vegetables atop greens.
Add wine and 1/4 c. 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.