- 2 lemons, thinly sliced
- 6 fresh sage leaves
- 1 (6-pound) chicken
- 3 teaspoons olive oil, divided
- 3/4 pound parsnips, peeled and trimmed
- 3/4 pound carrots, peeled and trimmed
- 1/2 pound turnips, peeled and trimmed
- 1 pound fingerling potatoes, halved
- 2 tablespoons chopped fresh thyme
- calories 292
- fat 5 g
- satfat 1 g
- monofat 2 g
- polyfat 1 g
- protein 37 g
- carbohydrate 22 g
- fiber 4 g
- cholesterol 96 mg
- iron 2 mg
- sodium 120 mg
- calcium 63 mg
How to Make It
Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.
Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.
Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.