Lemon-And-Sage Roasted Chicken

• 2 lemons, thinly sliced
• 6 fresh sage leaves
• 1 (6-pound) chicken
• 3 teaspoons olive oil, divided
• 3/4 pound parsnips, peeled and trimmed
• 3/4 pound carrots, peeled and trimmed
• 1/2 pound turnips, peeled and trimmed
• 1 pound fingerling potatoes, halved
• 2 tablespoons chopped fresh thyme

1. Preheat oven to 425u0b0. Place 6 lemon slices and sage leaves under skin of chicken. Put remaining lemon into cavity. Tie legs together with twine, and tuck wings under. Brush 1 teaspoon oil over chicken. Place chicken in roasting pan; roast in lower third of oven for 1 hour 15 minutes or until an instant-read thermometer registers 165u0b0. Transfer chicken to a cutting board; let rest for 15 minutes.
2. Meanwhile, cut root vegetables into matchsticks. Toss with potatoes in a baking pan with remaining oil and thyme. Roast, stirring occasionally, 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.
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lemons, sage, chicken, olive oil, parsnips, carrots, potatoes, thyme

Taken from www.myrecipes.com/recipe/lemon-and-sage-roasted-chicken (may not work)