Preheat the oven to 425F.
Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180F. Stir vegetables and baste chicken with juices occasionally during cooking.
Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (1238g)|
|Recipe Makes: 4|
|Calories from Fat: 548 (43%)|
|Amt Per Serving||% DV|
|Total Fat 60.9g||81 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 24.8g|
|Polyunsanturated Fat 13.3g|
|Cholesterol 297.7mg||92 %|
|Sodium 615.2mg||21 %|
|Potassium 2993.3mg||79 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 70.2g|
|Protein 84.5g||121 %|
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Calories per serving: 1277
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