Preparation

Roast the chicken and vegetables

• Position one rack in the top third of the oven and one rack in the lower third, and heat to 425°F. Brush two large rimmed baking sheets with olive oil.
• 结合1汤匙。油，大蒜，2茶匙。迷迭香，1/2茶匙。盐，在一个中等大小的碗中磨几杯胡椒粉。加入鸡肉，然后折腾。将鸡肉转移到一个准备好的烤盘上，并单层排列。
• In a large bowl, toss the beets, parsnips, and squash with the remaining 1 Tbs. of oil and the remaining 2 tsp. of rosemary. Spread the vegetables in a single layer on the other prepared baking sheet, and sprinkle lightly with salt and pepper. Roast the chicken and vegetables for 15 minutes. Remove from the oven, stir well, and rotate their positions in the oven. Continue roasting until the chicken and vegetables are browned, the chicken is cooked through, and vegetables are tender, about 12 minutes longer.

Make the dressing

• In a small bowl, whisk the oil, shallot, vinegar, and 1/2 tsp. salt.

Make the salad

用蔬菜将鸡肉转移到烤盘上。将肉汤加到空烤盘中，然后返回烤箱。煮，偶尔搅拌并从锅底刮擦棕色碎片，直至减少到约2汤匙，约2分钟。从烤箱中取出，稍微冷却，然后将果汁搅拌到醋中。

In a large bowl, toss the greens with 2 Tbs. of the vinaigrette and the currants. Evenly divide the greens among 4 plates. Top with the chicken and vegetables. Drizzle the remaining dressing over the salads, sprinkle with the gorgonzola, and serve.