NUTRITION

SERVINGS

INGREDIENTS

1 whole chicken

2 medium carrots

2 medium parsnips

1 medium yellow onion

4 cloves garlic

2 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp sea salt

0.5 tsp black pepper

1 whole lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and prepare a large roasting pan.

• 2

  Peel and chop the carrots, parsnips, and onion into 1-inch chunks, then place them in the bottom of the roasting pan.

• 3

  Toss the vegetables with 1 tablespoon of olive oil, half of the salt, and half of the pepper.

• 4

  Remove the giblets from the chicken, pat the skin completely dry with paper towels, and place it on top of the vegetables.

• 5

  Stuff the chicken cavity with the lemon halves and smashed garlic cloves.

• 6

  Rub the remaining olive oil over the chicken skin and season evenly with the remaining salt, pepper, rosemary, and thyme.

• 7

  Roast for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F.

• 8

  Remove from the oven and let the chicken rest for 15 minutes before carving to keep the meat juicy.

• 9

  Serve a 6-ounce portion of chicken (skin removed to maintain calorie targets) with a generous helping of the roasted root vegetables.