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Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  2 Hours 15 Minutes
  6 servings, 3-4 ounces chicken & 2/3 cup vegetables each
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.
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

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.
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables Recipe at
Position rack in lower third of oven; preheat to 400ºF.

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.

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

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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Lemon Chicken Dinners
Nutrition Facts per Serving
Yield:   6 servings, 3-4 ounces chicken & 2/3 cup vegetables each
Calories: 308
Fat. Total: 9g
Protein: 34g
Carbohydrates, Total: 21g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 100mg
Sodium: 691mg
% Cal. from Fat: 26%
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