Serves 4
Calories per serving: 403
Ingredients
- For the roasted chicken
- 1 3 1/2-to-4-pound whole chicken
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons fresh rosemary, chopped
- Rosemary stems
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 1 lemon, sliced
- For the roasted root vegetables
- 1/4 pound golden beets, peeled and stems trimmed1/4 pound red beets, peeled and stems trimmed
- 1/4 pound whole baby carrots, peeled and stems trimmed
- 2 tablespoons olive oil
- 1 tablespoon white truffle oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh thyme
Method
- Preheat the oven to 475 degrees.
- Wash the chicken and pat dry with paper towels. Season the cavity with salt and season the outside of the chicken with salt and pepper.
- In a bowl, mix together the garlic, thyme, sage, rosemary and olive oil. Rub into the cavity of the chicken as well as the outside.
- Place the rosemary stems inside the cavity and squeeze the lemon juice inside as well. Leave the slices inside and place the chicken in a roasting pan. Cook in the oven at 475 degrees for 1 to 1 1/2 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
- To make the roasted root vegetables: Place the vegetables in a large mixing bowl and season with salt and pepper. Drizzle with the olive oil and an optional drizzle of white truffle oil, and place in a roasting pan or on a baking sheet. Sprinkle the fresh herbs over the vegetables and roast in the oven for 45 minutes, turning once halfway through the cooking time. Serve with the roast chicken.