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Whole Roasted Lemon-Herb Chicken

¼ cup fresh sage leaves, divided

¼ cup fresh thyme sprigs, divided

2 lemons, divided

2 tsp minced garlic

2 tbsp extra-virgin olive oil, divided

1 tsp salt, divided

¾ tsp freshly ground pepper, divided

1 small onion, quartered

1 4- to 4 ½-pound chicken

4 large carrots, cut into ½-inch chunks

3 medium turnips, peeled and cut into ½-inch cubes

2 (1 ½-2 pounds total) celeriac roots, peeled and cut into ½-inch cubes


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 lemon into the bowl. Add garlic, 1 tablespoon oil, ¾ teaspoon salt, and ½ 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 ¼ 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°F, 1 to 1 ¼ 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. Serves: 6.

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