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.

Bruce Aidells
Source: EatingWell Magazine, March/April 2010


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Position rack in lower third of oven; preheat to 400F.

  • 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 degrees 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.


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 Facts

343 calories; protein 34.9g; carbohydrates 21.3g; dietary fiber 4.9g; sugars 7.1g; fat 13g; saturated fat 2.9g; cholesterol 97.5mg; vitamin a iu 8102.6IU; vitamin c 29.6mg; folate 38mcg; calcium 109.4mg; iron 2.6mg; magnesium 66.1mg; potassium 914.2mg; sodium 668.9mg; thiamin 0.2mg.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
This dish is incredibly delicious. I made a chicken soup out of the carcass (Matzoh ball soup!) and it was a big hit!! Read More
Rating: 5 stars
easiest way to roast a chicken Just made this for dinner last night. used a combination of celeriac beets and potatoes. I threw a few sage leaves in with the vegetables which infused them with more flavor. Really nice. Can't wait to turn the legs into soft tacos later this week. Pros: delicious easy simple Read More
Rating: 5 stars
Awesome! I also made this for Sunday dinner for my hubby and myself and used carrots Vadalia onion and a few baby Ykon Gold potatoes...this was amazing! The meat was literally gushing with juice when I carved the chicken - it just fell off the bones! And the flavor was AMAZING! My husband gobbled it up. We'll be enjoying the leftovers tomorrow night! Super recipe! Pros: Easy Healthy Moist Flavorful Cons: None! Read More
Rating: 5 stars
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 potatoes gravy and string beans. I've always put spices on the skin I thought these meshed well and cooking it at a higher temperature actually made it extremely tender. Read More