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Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

March/April 2010

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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.



READER'S COMMENT:
"this is by far one of the best dishes I've cooked in a while I made it for sunday dinner and my husband agreed as well, I used carrots and potatoes, they came out so crispy and delish. I pared this with a healthy version of mashed...
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables Recipe

Makes: 6 servings, 3-4 ounces chicken & 2/3 cup vegetables each

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Total Time:

Ingredients

  • 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

Preparation

  1. Position rack in lower third of oven; preheat to 400ºF.
  2. 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.
  3. Pierce the remaining lemon all over with a sharp fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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.

Nutrition

Per serving (without skin): 308 calories; 9 g fat (2 g sat, 5 g mono); 100 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 34 g protein; 5 g fiber; 691 mg sodium; 1012 mg potassium.

Nutrition Bonus: Vitamin A (162% daily value), Vitamin C (50% dv), Potassium (29% dv), Magnesium (19% dv), Zinc (17% dv), Iron (16% dv)

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 4 lean meat, 1 fat


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Recipe Categories

Main Ingredient
Chicken
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
6
Publication
March/April 2010
20 minute dinner recipes
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