Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

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When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips and celeriac—but any mixture of root vegetables will work. You’ll need about 8 cups of chopped or cubed vegetables.

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 135 minutes (40 minutes prep)

Ingredients
  • 1/4 cup fresh sage leaves , divided

  • 1/4 cup fresh thyme sprigs , divided

  • 2 lemons , divided

  • 2 teaspoons minced garlic

  • 2 tablespoons extra-virgin olive oil , divided

  • 1 teaspoon salt , divided

  • 3/4 teaspoon freshly ground pepper , divided

  • 1 small onion , quartered

  • 1 4- to 4 1/2-pound chicken

  • 4 large carrots , cut into 1/2-inch chunks

  • 3 medium turnips , peeled (see Tip) and cut into 1/2-inch cubes

  • 2 celeriac roots (1 1/2-2 pounds total), peeled (see Tip) and cut into 1/2-inch cubes

Directions
  1. Position rack in lower third of oven; preheat to 400°F.

  2. Chop 8 sage leaves and place in a bowl with 2 teaspoons thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tablespoon oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; mix well. Set aside.

  3. Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.

  4. Place the chicken breast-side up on a cutting board. Use your hands to gently loosen the skin covering the breast, thighs and the top end of the drumsticks. Smear the lemon-herb mixture under the skin, covering as much of the meat as possible.

  5. Toss carrots, turnips and celeriac in a large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper until well coated.

  6. Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Bake, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165°F, 1 to 1 1/4 hours.

  7. Transfer the chicken to a clean cutting board and let rest for 10 minutes before carving. Transfer the vegetables from the roasting pan to a serving dish with a slotted spoon, leaving behind as much of the fat as possible. Serve the chicken with the vegetables.

Tip: To peel turnips and celeriac (also called celery root), cut off one end of the root to create a flat surface so you can keep it steady on the cutting board. Follow the contour of the vegetable with your knife to remove the skin. Or, if you use a vegetable peeler, be sure to peel around the root at least three times to ensure that all the fibrous skin is removed.


Nutritional Facts

Servings
6
Serving Size
3-4 ounces chicken and 2/3 cup vegetables
Calories
308
Carbohydrates
21 g
Fat
9 g
Saturated Fat
2 g
Protein
34 g
Cholesterol
100 mg
Dietary Fiber
5 g
Potassium
1012 mg
Sodium
691 mg
Yield
6 servings
3-4 ounces chicken and 2/3 cup vegetables each
Exchanges
2 vegetable
4 lean meat
1 fat
Vitamin A
162% daily value
Vitamin C
50% dv
Potassium
29% dv
Magnesium
19% dv
Zinc
17% dv
Iron
16% dv

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