- 1 Luckybird Farm whole chicken
- 4 oz fresh goat cheese
- 10 to 12 fresh sage leaves
- 1 bunch herbs, such as flat-leaf parsley, basil, or chervil, plus more for garnish
- 8 small white onions
- 8 shallots
- 4 garlic cloves
- 3 Tbsp unsalted butter, melted
- 1 pound carrots, but on the diagonal into 1/2 inch thick slices
- 1 pound parsnips, cut on the diagonal into 1/2 inch thick slices
- 2 Tbsp olive oil
- coarse salt and freshly ground pepper
Preheat oven to 400 deg. Loosen skin over chicken breast with your fingers. Cut goat cheese into four 1/2 inch thick slices; carefully arrange in a decorative pattern under skin and press sage leaves into slices.
Stuff chicken cavity with herbs; tie legs with kitchen twine. Place on a rack in a small roasting pan. Place onions, shallots, and garlic around chicken. We typically use a cocorico (from Napastyle) which beautifully bastes the veggies with the chicken juices as it cooks.
Roast chicken, uncovered, basting occasionally with melted butter, until cooked through, 60-80 minutes.
Meanwhile, place carrots and parsnips on a baking sheet. Drizzle with oil; season with salt and pepper, and toss to coat. Roast until tender, about 1 hour. Garnish chicken with more herbs; serve with vegetables.