• 1 sweet potato
• ½ celery root
• 4 mixed beets
• 2 sunchokes
• 6 mixed carrots
• 2 red onions
• 1 head garlic

• oven
• knife
• cutting board
• peeler

Preheat the oven to 180°C/355°F. Peel sweet potato, halve, and chop into thick matchsticks. Remove celery root peel and slice into thick matchsticks. Peel and quarter the mixed beets. Peel sunchokes. Trim carrot greens, halve each carrot widthwise, then lengthwise. Cut the onions into wedges. Halve the whole head of garlic widthwise.

Step 2/5

• 1 lemon
• 15 g thyme
• 15 g rosemary
• 15 g sage leaves
• flaky sea salt

• fine grater

Season the chicken all over with flaky sea salt, rubbing it into the skin. Zest half the lemon and rub into the chicken skin. Quarter the lemon and stuff into the chicken cavity along with thyme, rosemary, and sage.

Step 3/5

• 3 tbsp olive oil

• baking sheet

Transfer vegetables to a baking sheet. Add olive oil, season with salt, and toss well. Place chicken on top, transfer to oven, preheated to 180°C/350°F, and roast for approx. 1.5 hrs.

Step 4/5

• 50 g unsalted butter
• 5 g rosemary
• 5 g thyme
• 5 g sage leaves

• saucepan (small)
• rubber spatula
• cutting board
• knife
• pastry brush

In the meantime, make herb butter by melting butter in a saucepan over low heat. Add remaining rosemary, thyme, and sage, stir and let bubble gently for approx. 2 min. Remove from heat and set aside. Approx. 10 min before the end of the cooking time, baste chicken with melted herb butter.