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Lemon-and-Sage Roasted Chicken

Kate Sears
Prep time 30 mins
Cook time 1 hr, 15 mins
Stand time 15 mins
Yield

Makes 4 servings (plus leftovers) (serving size: 1/8 of chicken and 1/2 cup roasted vegetables)

This roasted chicken recipe is incredibly flavorful when cooked to perfection and pairs well with fresh, seasonal vegetables.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.

Cook's Notes

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.