Whole Roasted Lemon Herb Chicken on a Bed of Vegetables
Ingredients
- ¼ cup fresh sage leaves, divided
- ¼ cup fresh thyme sprigs, divided
- 2 lemons, divided
- 2 teaspoons minced garlic
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ¾ 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
Instructions
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables serves 6 original recipe by EatingWell.
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