Health

Lemon-and-Sage Roasted Chicken

lemon-roasted-chicken Photo: Kate Sears; Styling: Dani Fisher

Ingredients

  • 2 lemons, thinly sliced
  • 6 fresh sage leaves
  • 1 (6-pound) chicken
  • 3 teaspoons olive oil, divided
  • 3/4 pound parsnips, peeled and trimmed
  • 3/4 pound carrots, peeled and trimmed
  • 1/2 pound turnips, peeled and trimmed
  • 1 pound fingerling potatoes, halved
  • 2 tablespoons chopped fresh thyme

Preparation


1. Preheat oven to 425°. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165°. Transfer chicken to a cutting board; let rest for 15 minutes.

2. Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, for 45 minutes or until tender.

3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.


  • Prep Time:
  • Total Time:

  • This roasted chicken recipe is incredibly flavorful when cooked to perfection and pairs well with fresh, seasonal vegetables.
  • Yield: Makes 4 servings (plus leftovers) (serving size: 1/8 of chicken and 1/2 cup roasted vegetables)

Nutritional Information

Calories per serving: 292
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1g
Protein per serving: 37g
Carbohydrate per serving: 22g
Fiber per serving: 4g
Cholesterol per serving: 96mg
Iron per serving: 2mg
Sodium per serving: 120mg
Calcium per serving: 63mg

This Recipe Is