Ingredients
1 (3 1/2-pound) roasting chicken
4 ounces goat cheese
10 to 12 whole fresh sage leaves
1 bunch fresh herbs, such as flat-leaf parsley, basil, and chervil, plus more for garnish
Coarse salt and freshly ground pepper
8 small white onions, peeled
8 shallots, peeled
4 garlic cloves, peeled
3 tablespoons unsalted butter, melted
1 pound carrots, cut on an angle into 1/2-inch-thick slices
1 pound parsnips, cut on an angle into 1/2-inch-thick slices
2 tablespoons olive oil
Preparation
Preheat oven to 400 degrees. With your fingers, loosen the skin on the chicken breast. Cut the goat cheese into 4 1/2-inch-thick rounds. Carefully place rounds in a decorative pattern under skin, and press a sage leaf into each round.
Stuff chicken with herbs, and truss with kitchen twine. Season with salt and pepper. Place on a rack in a roasting pan. Surround chicken with onions, shallots, and garlic.
Roast, uncovered, and basting occasionally with melted butter, until chicken is cooked through, 1 hour to 1 hour and 20 minutes.
Place carrots and parsnips on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Transfer to oven, and roast until tender, about 1 hour. Serve chicken with vegetables; garnish with herbs.
