Sage Roasted Chicken with Root Vegetables
Poultry
1 12-oz unpeeled russet potato, well-scrubbed, cut into 1-inch cubes
1 12-oz yam, peeled, cut into 1 1/2-in cubes
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-in pieces
3 medium parsnips, peeled, cut into 1 1/2-in pieces
1½ tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, at room temperature
2 tablespoons finely-chopped fresh sage
1 garlic clove, pressed
1 4-lb chicken
1 teaspoon kosher salt
½ cup dry white wine
¼ 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 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 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.
Using slotted spoon, transfer roasted vegetables to platter. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables.
Add wine and ¼ 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.