special sunday roast chicken

1 - 12 ounce unpeeled russet potato, well scrubbed, cut into -inch cubes
1 - 12 ounce yam, peeled, cut into 1 1/2 pieces
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 tbls extra-virgin olive oil
3 - tbls unsalted butter, room temparature
2 - tbls. finely chopped fresh sage
1 garlic clove
1 - 4 pound organic chicken
1 tsp. coarse kosher salt
8 cups coarsely torn red or green mustard greens
1 shallot, minced
1/2 cup dry white wine
1/4 cup 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 breast. Spread 1 tablespoon sage butter under skin. Rub 1 tbls sage butter over enter chicken. Dot vegetables with remaining sage butter. Sprinkle 1 tsp salt over vegetables and chicken (Can be made 4 hours ahead. Cover and chill). Preheat oven to 400 degrees. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375 F; continue roasting until instant read thermometer inserted into chicken thigh registers 165 F and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallots on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables and greens.
Add wine and 1/4 cup 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.
(serves 4 -6)

Number of Servings: 6

Recipe submitted by SparkPeople user SHEILALIGHTNER.