Lemon-Herb Chicken

From EatingWell.com
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.
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Nutritional Information
(per serving)

Calories    308
Total Fat    9g
Saturated Fat    2g
Cholesterol    100mg
Sodium    691mg
Total Carbohydrate    21g
Dietary Fiber    5g
Sugars    --
Protein    34g
Calcium    --
 whole roasted lemon-herb chicken on a bed of vegetables
Ken Burris
Serves: 6

Yields: 6 servings, 3-4 ounces chicken and 2/3 cup vegetables each
Total Time: 2 hr 15 min
Prep Time: 40 min
Oven Temp: 400

Ingredients
    U.S.        Metric    Conversion chart
1/4 cup(s) fresh sage leaves, divided
1/4 cup(s) fresh thyme sprigs, divided
2    lemons, divided
2    teaspoon(s) minced garlic
2    tablespoon(s) extra-virgin olive oil, divided
1    teaspoon(s) salt, divided
3/4 teaspoon(s) 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 Tips & Techniques) and cut into 1/2-inch cubes
2    (1 1/2-2 pounds total) celeriac roots, peeled (see Tips & Techniques) 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 Hong Kong Tour Guides 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 Crown Wine Cellars 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 Wavy Wigs the chicken with the vegetables.oasted

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