Roast Chicken with Root Vegetables Recipe - Chef Craig Flinn

Ingredients

• 1 x 3 1⁄2 to 4 lb (1½ to 2 kg) free-range roasting chicken
• 1⁄4 cup (60 mL) softened butter
• 2 tsp (10 mL) kosher or coarse sea salt
• 1 tsp (5 mL) freshly ground black pepper
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• several leaves fresh sage
• 3 medium-sized potatoes, peeled
• 1 small celery root, peeled and diced into 1-in (2.5-cm) cubes
• 1 lb (450 g) baby carrots, with green tops on if available
• 1⁄2 medium-sized turnip, diced
• 1 sweet potato, diced
• 3 tbsp (45 mL) extra-virgin olive oil
• 1 tsp (5 mL) dried sage
• 3 tbsp (45 mL) melted butter
• 1 tsp (5 mL) sea salt
• 1 tsp (5 mL) ground black pepper