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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Chicken
Preheat your oven to 375°F (190°C). Season the Giannone chicken generously inside and out with salt and black pepper. Place it in a roasting pan.
Prepare the Vegetables
Peel the sunchokes and celeriac, then cut them into bite-sized pieces. Clean the maitake mushrooms and tear them into smaller pieces.
Roast the Chicken
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves and sauté until golden. Remove the garlic and set aside. In the same skillet, add the sunchokes, celeriac, and maitake mushrooms. Sauté for about 5-7 minutes until they start to soften.
Combine and Bake
Add the sautéed vegetables around the chicken in the roasting pan. Pour in the chicken broth and sprinkle fresh thyme over the top. Drizzle the remaining olive oil over everything.
Finish Cooking
Roast in the oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Baste the chicken and vegetables occasionally with the broth.
Serve
Let the chicken rest for 10 minutes before carving. Serve with the roasted vegetables and pan juices.