Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables http://www.eatingwell.com/recipes/lemon_herb_chicken_vegetables.

by BWinog
Tastiness: Difficulty:
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  • 1/4 cup fresh sage leaves, divided
  • 1/4 cup fresh thyme sprigs, divided
  • 2 lemons, divided
  • 2 teaspoons minced garlic
  • 2 tablespoons extravirgin olive oil, divided
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 1 quart small onion, ered
  • 1 2-pound 4 to 4 1/ chicken
  • 4 large carrots, cut into 1/2inch chunks
  • 3 medium turnips, peeled (see Tip) and cut into 1/2inch cubes
  • 2 (1 1/22 pounds total), peeled (see Tip) celeriac roots and cut into 1/2-inch cubes
  • Directions

    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.


    Per serving (without skin) : 308 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 100 mg Cholesterol; 21 g Carbohydrates; 34 g Protein; 5 g Fiber; 691 mg Sodium; 1012 mg Potassium

    1 Carbohydrate Serving

    Exchanges: 2 vegetable, 4 lean meat, 1 fat

    Tips & Notes

    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.


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