Roasted Chicken with Lemon and Roasted Root Vegetables
A golden-brown roast chicken served with potatoes, carrots, and onions makes a special meal for family and friends.
Tips: To truss chicken, place the chicken on its back with the legs toward you. Using about 5 feet of kitchen string, center the string under the back between wings and thighs. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Tie a knot to secure; cut off string ends.
A variety of potatoes can be used in this recipe, like whole fingerling or small purple potatoes.
4 lean protein, 1 1/2 vegetable, 1 starch