Roasted Herbed Chicken and Vegetables
1 1⁄2 tbsp. dried herbes de provence
1 tbsp. honey
2 cups white wine
1⁄2 cup extra-virgin olive oil
1 tbsp. fennel seeds
12 cloves garlic, unpeeled (8 whole, 4 crushed)
3 medium turnips, cut into 2" pieces
1 small butternut squash (about 1 1⁄2 lbs.),
peeled, seeded, and cut into thick half moons
Kosher salt and coarsely ground pepper, to taste
1 4-lb. chicken, wings tucked under body
1 bunch thyme
1 large yellow onion, cut into thick wedges
3⁄4 lb. brussels sprouts, trimmed and halved
3⁄4 lb. cremini mushrooms, left whole
12 large sage leaves
1. Heat oven to 375°. Melt butter and herbes de provence in a pot over medium heat. Remove from heat; whisk in honey. Cover; let herb butter steep for 20 minutes. Combine wine, half the oil, fennel, whole garlic, turnips, squash, and salt and pepper in a bowl; set turnip mixture aside.
2. Season chicken with salt and pepper. Peel rind from lemon in strips. Halve lemon; set aside. Put rind into cavity with remaining garlic and thyme. Tie legs with twine; set chicken on a small roasting rack (see Foiled) in a roasting pan. Arrange turnip mixture around chicken; scatter with onions. Brush chicken with some herb butter. Roast, basting chicken with herb butter and vegetables with pan juices, until turnips are just tender, about 1 hour.
3. Toss brussels sprouts, mushrooms, and sage 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°, 25–30 minutes. Transfer chicken to a platter; cover loosely with foil. Return vegetables to oven; roast until very tender, 18–20 minutes. Carve chicken (following steps in Carving Chicken), squeeze reserved lemon over top and serve with vegetables.