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.
• 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
1. Position rack in lower third of oven; preheat to 400 degrees F.
2. 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.
3. Pierce the remaining lemon all over with a fork. Cram the lemon, onion and the remaining sage and thyme into the chicken cavity.
4. 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.
7. 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.