HERB-ROASTED ROTISSERIE CHICKEN WITH OVEN-ROASTED ROOT Greens

HERB-ROASTED ROTISSERIE CHICKEN WITH OVEN-ROASTED ROOT Greens

Ingredients:
- 2 cloves garlic, smashed
- 2 tablespoons far more-virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 cloves garlic, minced
- Salt and pepper to flavor
- 1 pound baby turnips, peeled and stem finishes trimmed
- 1 pound baby crimson carrots, peeled and stem finishes trimmed
- 1 pound orange carrots, peeled and stem finishes trimmed
- 1 pound baby golden beets, peeled and stem finishes trimmed
- 1 pound baby beets, peeled and stem finishes trimmed
- 1 pound fingerling potatoes, scrubbed and halved

Directions:
1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.