Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

Ingredients

  • 4 large carrots, cut into ½-inch chunks
  • ¼ cup fresh sage leaves, divided
  • ¼ cup fresh thyme sprigs, divided
  • 2 lemons, divided
  • 2 teaspoons minced garlic
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • + 5 more ingredients
    • ¾ teaspoon freshly ground pepper, divided
    • 1 small onion, quartered
    • 1 4- to 4 ½-pound chicken
    • 3 medium turnips, peeled (see Tip) and cut into ½-inch cubes
    • 2 celeriac roots (1 ½-2 pounds total), peeled (see Tip) and cut into ½-inch cubes

View full recipe at SpringPad

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