Contributed by Chef Nora Pouillon
1 chicken cut up into 6-8 pieces
2 large carrots (1 pound), peeled and cut into 1 1/2 -inch pieces
8 baby turnips, trimmed and cut into quarters
8 beets or parsnips (1/2 pound), peeled and quartered
8 small baby potatoes (1 pound)
4 shallots, peeled and separated or 2 onions peeled & quartered
2-4 whole heads of garlic, un-peeled, cut in half horizontally
2 tablespoons olive oil
4 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano and/or parsley
sea salt and freshly ground black pepper
1 cup chicken stock or white wine
celery or parsley leaves for garnish
Preheat the oven to 350º F.
Put the chicken, carrots, turnips, beets, celery, shallots, garlic and 1 1/2 tablespoons of the oil into a large bowl. Season to taste with the chopped herbs, salt and pepper. Toss to combine. Oil a 9 x 14-inch roasting pan with the remaining oil. Remove the chicken pieces from the bowl and place them into the baking dish.
Pour 1/2 cup of the chicken stock or wine into the baking dish. Roast the chicken for 10 minutes. Then add the seasoned vegetables and the remaining stock or wine to the roasting pan. Roast for about 30-40 minutes or until the chicken and vegetables are nicely browned and cooked through.
Serve family style in the roasting pan, garnish with celery leaves or sprigs of parsley