Serves 6 / This dish is simple to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks. If root vegetables differ in size, cut them into 1-inch pieces for even cooking
1 organic chicken or duck, cut up into six to eight pieces (or use chicken drumsticks or thighs)
2 large carrots, peeled and chopped
8 baby turnips, trimmed and cut into quarters 
8 beets or parsnips (-1/2 pound), peeled and quartered
8 baby potatoes 4 shallots, peeled and separated, or two onions, quartered
2-4 heads garlic, cut in half crosswise
2 tablespoons olive oil
4 tablespoons mixed chopped fresh herbs, such as rosemary, thyme, oregano, or parsley
Sea salt and freshly ground black pepper
1 cup chicken stock or white wine
Parsley leaves, for garnish
1. Preheat oven to 400°F. Put chicken, vegetables, shallots, garlic, and 1-1/2 tablespoons olive oil in a large bowl. Season with chopped herbs, salt, and pepper. Toss to combine.
2. Oil a 9x14-inch roasting pan with-1/2 tablespoon olive oil. Remove chicken pieces from bowl and place in the baking dish. Cover with-1/2 cup chicken stock or wine. Roast chicken for 10 minutes.
3. Add the seasoned vegetables and remaining chicken stock or white wine to roasting pan. Roast for 35-40 minutes, or until chicken and vegetables are nicely browned and cooked through.
4. Place vegetables and chicken on each plate and pour accumulated juices on top. Garnish with parsley leaves.