- 1 4-to 4 1/2-pound chicken
- 4 large fresh sage leaves plus 2 teaspoons chopped fresh sage, divided
- 3 fresh thyme sprigs plus 1 tablespoon chopped fresh thyme, divided
- 3 fresh rosemary sprigs plus 1 tablespoon chopped fresh rosemary, divided
- 2 1/4 teaspoons coarse kosher salt
- Nonstick vegetable oil spray
- 3 2 1/2-inch-diameter golden beets, peeled, cut into 3/4-inch wedges
- 4 teaspoons extra-virgin olive oil, divided
- 1 pound parsnips, peeled, quartered lengthwise, cut crosswise into 1 1/2-inch pieces
- 8 to 10 ounces Jerusalem artichokes (also called sunchokes), scrubbed, halved lengthwise, cut crosswise into 1-inch pieces
- 1 cup lager or pale ale
- Ingredient info: Jerusalem artichokes, the tubers of a variety of sunflower, are available in the produce section of some supermarkets and at farmers' markets.
- Tuck wing tips under chicken. Starting at neck opening, gently loosen skin from breast of chicken. Slide 2 sage leaves, 1 thyme sprig, and 1 rosemary sprig under skin of each chicken breast half. Sprinkle 1/4 teaspoon coarse salt inside chicken cavity and insert 1 thyme sprig and 1 rosemary sprig into cavity. Sprinkle outside of chicken all over with 2 teaspoons coarse salt. Place chicken, breast side up, on plate. Let stand uncovered at room temperature 2 hours or cover and chill overnight.
- Position oven rack in lower third of oven; preheat to 450°F. Coat large rimmed baking sheet with nonstick spray. Place chicken in center of prepared sheet. Place beets in medium bowl. Add 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Place parsnips and Jerusalem artichokes in another medium bowl. Add remaining 2 teaspoons olive oil, 1/2 tablespoon chopped thyme, 1/2 tablespoon chopped rosemary, and 1 teaspoon chopped sage; sprinkle with salt and pepper and toss to coat. Arrange all vegetables around chicken on sheet. Roast chicken and vegetables 20 minutes. Reduce heat to 375°F. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and vegetables are tender, turning vegetables occasionally, about 50 minutes longer.
- Using tongs, tilt chicken to allow juices to drain from main cavity onto baking sheet. Transfer chicken to platter. Arrange vegetables around chicken. Place baking sheet over 2 burners. Add beer to baking sheet and boil until pan juices are slightly reduced, scraping up browned bits, 3 to 4 minutes. Season juices to taste with salt and pepper. Transfer juices to small pitcher. Serve chicken and vegetables, passing pan juices alongside.