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.
• Combine 1 Tbs. of the oil, the garlic, 2 tsp. of the rosemary, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Add the chicken and toss to combine. Transfer the chicken to one of the prepared baking sheets and arrange in a single layer.
• 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

Transfer the chicken to the baking sheet with the vegetables. Add the broth to the empty baking sheet, and return to the oven. Cook, occasionally stirring and scraping up the brown bits from the bottom of pan, until reduced to about 2 Tbs., about 2 minutes. Remove from the oven, let cool slightly, and then whisk the juices into the vinaigrette.

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.