Herb-Roasted Chicken with Root Vegetables

September 21, 2022


One 4-pound whole chicken

6 tablespoons olive oil

2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity

2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity

1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity

1 1/2 teaspoons red pepper flakes

2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half

Zest of 1 lemon plus 1/2 lemon

Kosher salt and freshly ground black pepper

2 bay leaves

1 pound rutabaga, peeled and cut into 3/4-inch cubes

4 slender carrots, peeled

1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges


Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.

  1. Olive oil, minced thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt, and 2 teaspoons black pepper should all be mixed in a small basin. Spread some of the herb oil under the skin of the chicken's breasts and thighs to season the flesh before liberally rubbing it all over. Fill the cavity with the bay leaves, half a lemon, half a garlic head, rosemary, thyme, and sage sprigs.
  2. Put the turnips, carrots, and rutabaga in a big basin. With the remaining herb oil, toss to coat. Place the chicken in the oven and surround it with the vegetables. Roast for about 1 hour 15 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 160 degrees F. 10 minutes should pass before carving. With the vegetables, serve.

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