Easy Herb Roasted Chicken with Roasted Veggies

Chicken:
1 3.5 to 4lb whole chicken
1 clove of garlic minced
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh sage, chopped
2 tbsp fresh rosemary, chopped
Rosemary stems
Salt, to taste
Pepper, to taste
1 lemon, sliced

Roasted Veggies:
1/4 lb golden beets, peeled, stems trimmed and quartered
1/4 lb red beets, peeled, stems trimmed and quartered
1/4 lb whole baby carrots, peeled, stems trimmed, cut in half
2 tbsp olive oil
Salt, to taste
Pepper, to taste
1 tsp fresh rosemary
1 tsp fresh thyme

Serves 4
Pre heat oven to 475 degress
Wash chicken and pat dry. Season the outside and inside of the chicken with salt and pepper.
In a bowl combine olive oil, thyme, rosemary and sage. Rub into the chicken cavity and on the outside of the chicken.
Place the rosemary stems into the chicken and squeeze the lemon juice inside as well. Leave the lemon slices inside. Place the chicken in the roasting pan. Cook at 475 for 1 to 1 1/2 hours or until the chicken is golden brown and the juices run clear. Remove from the oven and let the chicken sit for 10 minutes before carving.
Place the vegetables in a large mixing bowl with the salt and pepper. Drizzle with olive oil then place in a roasting pan or sheet pan. Sprinkle the fresh herbs over the vegetables and roast for 45 minutes, turning once 1/2 way during the cooking. Serve with the roast chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user EBROOKMAN.