There is nothing quite so delicious as a good, juicy roast chicken. The key is to buy a quality free-range bird and cook it in a hot oven. Here, garlic is cooked in its... skin, becoming a sweet and nutty compliment to roasted turnips.
Rub the chicken with 1 tablespoon of olive oil, salt, and pepper. Set it in a roasting pan.
Roast the chicken for 45-60 minutes, basting the chicken and turning the vegetables from time to time. The chicken is ready when the juices run clear when the thigh is pierced, or when the thigh meat reaches 165 degrees.
Toss the turnips and garlic cloves with the remaining tablespoon of olive oil, salt and pepper, then arrange around the chicken.
The portioning may seem stingy to those of us who are used to eating servings of ½ a chicken in restaurants, but that’s too big! Go easy. The recommended allowance for protein from meat is 6 oz. If we take the bones into account, that’s only about one-eighth of a 4-pound chicken.