Preheat oven to 375.  Whisk together 2 tablespoons of olive oil, white wine, mustard and minced garlic.  Spread this mixture under and over the top of the skin of the chicken.

Place chicken into a roasting pan, and roast chicken for 10 minutes. Peel carrots and turnips and cut them into large pieces.  Cut cauliflower into large pieces as well.  (No roasting pan? Just use any pan, and tent foil over the top)

Toss vegetables with the remaining olive oil.  Remove chicken from the oven, and add the veggies. Roast for 45-50 minutes longer, or until chicken reaches an internal temperature of 165 degrees. Allow to rest for 10 minutes before carving.

Serve chicken and veggies with a roll and fruit.