Roast Chicken with Root Vegetables | Saveur

Ingredients

• 4 branches fresh rosemary, bruised, plus 1 sprig
• 6 cloves garlic, crushed and peeled, plus 3 cloves, peeled, blanched for 15 seconds, cooled in ice water, then sliced
• 1⁄2 cup plus 1 tbsp. extra-virgin olive oil
• 1 (3 1/2–4-lb.) chicken
• Kosher salt and freshly ground white pepper
• 1⁄2 cup rich chicken stock
• 4 tbsp. butter, cut into pieces
• Juice of 1/2 lemon
• 1⁄4 bunch parsley, leaves chopped
• 6 cloves garlic, peeled
• 6 small new potatoes, quartered
• 2 bell peppers, 1 red and 1 green, cored, seeded, and cut into 2" squares
• 1⁄2 small kabocha squash, seeded, peeled, and cut into 2" squares
• 2–3 celery hearts, cut in half lengthwise, then into thirds
• 2–3 leeks, white part only, trimmed, halved lengthwise, cleaned, blanched for 30 seconds, and cooled in ice water
• 1 red onion, peeled and halved crosswise, each half quartered