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Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables

See full recipe on: Kitchen Daily



Ingredients

1/4 cup fresh sage leaves, divided
1/4 cup fresh thyme sprigs, divided
2 lemons, divided
2 teaspoons minced garlic
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon 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 tip) and cut into 1/2-inch cubes
2 celeriac roots (1 1/2-2 pounds total), peeled (see tip) and cut into 1/2-inch cubes

Nutrition 6 servings

Per Serving % Daily Value
Calories 853
Fat 54g 83%
Carbs 27g 9%
Protein 63g 127%
Fiber 7g 31%
Cholesterol 240mg 80%
Sodium 436mg 18%
     
Fat
Carbs
Protein

Preparation






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