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