I mean....if you're going to make a roast chicken, you make Ina's roast chicken.
The first time I made this recipe I followed it exactly, using the fennel, but the next time the rutabagas were calling my name and it was delicious. The key is to let the chicken rest the full 20 minutes and while that's happening, put the pan of rutabagas back in the oven to finish roasting. The chicken drippings, butter, etc all make the rutabagas (or probably any root vegetable of your choosing) out of this world. We also never, ever make a roast chicken without making overnight slow cooker chicken stock afterwards with the bones......highly recommend.
As Ina would say..."how easy was that?"
Recipe here: Perfect Roast Chicken