Special Sunday Roast Chicken

Ingredients for Special Sunday Roast Chicken

• 30g unpeeled russet potato, well scrubbed, cut into 1-inch cubes

• 30g 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 tablespoons extra-virgin olive oil

• 3 tablespoons unsalted butter, room temperature

• 2 tablespoons finely chopped fresh sage

• 1 garlic clove, pressed

• 450g organic chicken

• 1 teaspoon coarse kosher salt

• 8 cups coarsely torn red or green mustard greens

• 1 shallot, minced

• 120ml dry white wine

• 60ml water

Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in centre of vegetables. Using fingertips, loosen skin from breast. 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. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Preheat oven to 204°C. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 191°C; continue roasting until instant-read thermometer inserted into chicken thigh registers 74°C and vegetables are tender, stirring vegetables once, about 1 hour.

Place greens and shallot on large deep platter. Spoon 45ml fat 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 with vegetables atop greens.

Add wine and 60ml 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.

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