Ingredients
1 whole chicken, rinsed, dried, with giblets removed
2 cloves garlic
1 cup olive oil
3 or 4 rosemary sprigs
1/4 cup fresh sage
3 carrots, whole
2 red onions, halved
2 lemons, sliced
3 small white onions
3 small turnips
2 medium baking potatoes
2 parsnips, cut up if large
Salt and pepper
Directions
- Preheat oven to 350°F.
- Place whole chicken in a Pyrex baking dish. Sprinkle with salt and pepper, rub with oil.
- Add fresh herbs if using those (you can also sprinkle with dried rosemary and sage instead).
- One way to add herbs is to bundle them fresh and add to the chicken cavity along with garlic and some of the onion.
- You can either cut the veggies in large chunks, or leave them whole.
- Toss all with oil, salt and pepper. Arrange veggies around the chicken in the pan.
- Add lemon slices and disperse throughout.
- Bake at 350°F for about an hour and a half, or until the chicken timer pops.
Serve with rice, or with just the veggies if you’re looking to keep it low-carb.
