Makes: 6 servings, 3-4 ounces chicken & 2/3 cup vegetables each
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 and cut into 1/2-inch cubes
2 celeriac roots (1 1/2-2 pounds total), peeled and cut into 1/2-inch cubes
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):
9 g fat
2 g sat
21 g carbohydrates
0 g total sugars
34 g protein
5 g fiber
SmartPoints value : 7