Roasted Herbed Chicken and Vegetables | Saveur

Ingredients

• 4 tbsp. butter
• 1 1⁄2 tbsp. dried herbes de provence
• 1 tbsp. honey
• 2 cups white wine
• 1⁄2 cup extra-virgin olive oil
• 1 tbsp. fennel seeds
• 12 cloves garlic, unpeeled (8 whole, 4 crushed)
• 3 medium turnips, cut into 2" pieces
• 1 small butternut squash (about 1 1⁄2 lbs.), peeled, seeded, and cut into thick half moons
• Kosher salt and coarsely ground pepper, to taste
• 1 (4-lb.) chicken, wings tucked under body
• 1 lemon
• 1 bunch thyme
• 1 large yellow onion, cut into thick wedges
• 3⁄4 lb. brussels sprouts, trimmed and halved
• 3⁄4 lb. cremini mushrooms, left whole
• 12 large sage leaves