This is one of those great Sunday afternoon meals that take time, effort, and a little bit of tender loving care, but are well worth it in the end. The main meal is savory and soothing, then the next night have a warm and comforting soup made with the leftovers.
Preheat the oven to 475*. Make sure to remove the chicken approximately one hour prior to putting in the oven to allow it to come to room temperature. Remove the neck and innards and season well with salt and pepper inside and out.
Slice two shallots and five cloves of garlic and slide them under the skin of the chicken. Place an onion which has been quartered and a bundle of fresh thyme and oregano into the cavity. Coat the skin of the entire chicken with extra virgin olive oil.
Now for the root veggies. Clean one pound of fingerling potatoes, eight beets (reserve the greens to cook as a side dish), four turnips, and six parsnips. Peel one onion and cut into quarters. Peel and slice eight cloves of garlic. The fingerlings potatoes get cut in half. Chop all the root veggies to approximately the same size as the fingerling potatoes. Toss everything together with extra virgin olive oil, salt and pepper until well coated.
Place the chicken breast side down in a large roasting pan. Arrange all the veggies around the chicken and place in the oven and roast for twenty minutes. Flip the chicken half way through.
Turn the heat down to 400* and continue to roast until a thermometer placed in the thigh reads 165*. This will take somewhere around an hour. Make sure to baste the chicken several times throughout the entire cooking time so that it stays nice and moist. No one like dry chicken! If the chicken is done before the veggies, remove and allow to rest while the veggies finish cooking. The chicken needs to rest at least twenty minutes prior to carving.
While everything is cooking, clean and rough chop the greens from the beets. Chop and saute four slices of bacon until browned. Add in the chopped beet greens and some red wine vinegar. Saute approximately fifteen minutes until tender.
When the veggies are done cooking, toss well in the chicken drippings. All that is left of the main course is to enjoy!!
After the main course has been thoroughly enjoyed, place the chicken carcass in a large stock pot with enough water to cover. Over high heat, bring to a boil for ten minutes. Reduce the heat to medium-low and simmer thirty minutes.
While the carcass is simmering, chop the remaining chicken and veggies into bite size pieces. No need to add anythign else in, the leftovers should work just fine.
Strain the carcass, removing any remaining meat. Place the chicken and veggies into the stock pot and add the broth back in. Simmer fifteen minutes or so to combine the flavors and heat through. There shouldn’t be any need to season since the ingredients were already seasoned well. If needed adjust the seasoning at the end. Enjoy with some nice crusty bread.