1/3 Cup chopped fresh herbs (suggest sage, rosemary, thyme, and basil) divided 1 3/4 tsp. sea salt, divided 1/2 tsp. freshly ground pepper 1 4 to 5 lb. chicken 20 cloves garlic divided, peeled, large cloves cut in half 10 oz. mixed pearl onions 2 large carrots peeled and sliced 1/2 in. thick 2 medium parsnips, peel and sliced 1/2 in. thick (cut large slices in half) 1 medium turnip, peeled and cut into 1 in. cubes 1 medium rutabaga, peeled and cut into 1 in. cubes 2 red potatoes, cut into 1 in. cubes
You can substitute (or add) 4 thin slices of lemon under the skin.
Preheat oven to 425 degrees F. Put onions in boiling water for 3 min. then run under cold water to stop cooling. Cut off tip and lightly squeeze onions out of their skin. Stir together herbs, salt and pepper in a small bowl; set aside half the mixture. Loosen the skin along the chicken breast with your fingers and rub half the herb mixture under the skin and on the outside of the chicken. Slip all but 7 of the garlic cloves under the skin. Place in a roasting pan and tie legs together with kitchen string. Cook chicken for 20 minutes. While chicken is cooking, toss vegetables with remaining herb mixture and garlic. Place in pan around chicken and toss with juices in pan. Cook for 1 hour more until the thigh reaches 170 degrees F on a meat thermometer, stirring vegetables ever 20 minutes.