Herb Roasted Chicken with Root Vegetables
Ingredients
- One 4-pound whole chicken
- 6 tablespoons olive oil
- 2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
- 2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
- 1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
- 1 1/2 teaspoons red pepper flakes
- 2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
- Zest of 1 lemon plus 1/2 lemon
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 1 pound rutabaga, peeled and cut into 3/4-inch cubes
- 4 slender carrots, peeled
- 1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges
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