Name: Roast Chicken with Parsnips, Golden Beets, and Jerusalem Artichokes with Beer Pan Juices
Cook time: 1 hour
Total time: 4 hours 10 minutes
Yield: Makes 4 servings
Ingredients: 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.

The secret to a roast chicken with crispy skin and tender meat? Salting the chicken and letting it sit for at least a few hours. A little bit of beer really amps up the pan juices.

Recipe notes

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