Wednesday Recipe Thread

Comes from the Health Magazine Pg 172
Lemon and sage roasted chicken
2 lemons
6 fresh sage leaves
1 6lb chicken
3 teaspoons olive oil, divided
3/4 parsnips, peeled and trimmed
3/4 pound carrotts, peeled and trimmed
1/2 pound turnips, peeled and trimmed
1 lb fingerling poatoes, havled
2 tablespoons fresh thyme

1. Preheat Oven to 425. Place 6 lemon slices and sage leaves under the skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 tablespoon olive oil over chicken. Place chicken in roasting pan; roast in lower third of over for 1 hour 15 minutes or until an instead read thermometer regristers 165 degrees.. Transfer chicken to a cutting board; let rest 15 minutes.

2. Mean while, cut root vegetables into match sticks. Toss with potatoes, in a baking pan with remaining olive oil and thyme. Roast, stirring occassionally for 45 minutes or until tender.

3. Remove skin from chicken. Discard lemons from cavity. Slice enough chicken to serve 4 (such as breasts), and serve with half of vegetables.

Have never made it yet, nor am I getting paid to put this out here. It just looked good!