Oven-Roasted Chicken Recipe

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Roasting chicken and vegetables together in the same pan melds the flavors in this one-pot meal.
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In “EatingWell One-Pot Meals,” authors Jessie Price and the EatingWell Test Kitchen give you a book full of simple, satisfying, delicious dinners that can all be made in one pot.
2 hrs 15 min DURATION
6 servings SERVINGS

Ingredients

  • 1⁄4 cup fresh sage leaves, divided
  • 1⁄4 cup fresh thyme sprigs, divided
  • 2 lemons, divided
  • 2 tsp minced garlic
  • 2 tbsp extra-virgin olive oil, divided
  • 1 tsp salt, divided
  • 3⁄4 tsp 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 Note) and cut into 1⁄2-inch cubes
  • 2 celeriac roots (1-1⁄2 to 2 pounds total), peeled (see Note) and cut into 1⁄2-inch cubes

Directions

  • Position rack in lower third of oven; preheat to 400 degrees F.
  • Chop 8 sage leaves and place in a bowl with 2 tsp thyme leaves. Squeeze the juice from 1 lemon into the bowl. Add garlic, 1 tbsp oil, 3⁄4 tsp salt and 1⁄2 tsp pepper; mix well.
  • Pierce the remaining lemon all over with a 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. 5. Toss carrots, turnips and celeriac in a large bowl with the remaining 1 tbsp oil and 1⁄4 tsp each salt and pepper until well coated. 6. Place the chicken breast-side up in a large roasting pan (but not on a rack). Scatter the vegetables around the chicken. Roast, stirring the vegetables occasionally, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees Fahrenheit, 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. Note: 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. Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
    This recipe has been reprinted with the permission of EatingWell One-Pot Meals, by Jessie Price and the EatingWell Test Kitchen, published by The Countryman Press, 2011.
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Roast chicken is always a welcome treat, but here it gets the added bonus of a mixture of vegetables that cook along with it in the pan, absorbing all the luscious drippings. The chicken is seasoned under the skin before roasting, which flavors the meat nicely.