Root Vegetable & Roast Chicken Pan Stew - Chef Michael Smith

Ingredients

• 2 carrots, peeled, trimmed, cut into bite-sized pieces
• 2 parsnips, peeled, trimmed, cut into bite-sized pieces
• 1 turnip, peeled, trimmed, cut into bite-sized pieces
• 1 celery root, roots trimmed, peeled, cut into bite-sized pieces
• 1 pound baby potatoes
• 1 leek, tough green top and roots trimmed, sliced into intact 2” rounds, rinsed as needed
• 1 head of garlic cloves, peeled, woody ends trimmed, halved sea salt for seasoning
• Freshly ground pepper
• 1 large roasting chicken, about 5 pounds
• 2 lemons, washed, halved
• 2 or 3 fresh rosemary sprigs or a handful of thyme, sage, savoury or oregano sprigs, leaves and tender stems minced
• handful or two of tender, savoury greens, baby spinach, baby kale, arugula, or chard