Easy Herb-Roasted Chicken With Roasted Veggies

Make this "Cook Yourself Thin" recipe.
Serves 4
Calories per serving: 403

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 trimmed
1/4 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

1. Preheat the oven to 475 degrees.

2. 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.

3. 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.

4. 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.

5. 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.