Serves: 4
Total Calories: 584

4 pounds chicken
2 large cloves garlic minced fine
3 teaspoons fresh minced thyme or 1 1/2 tsp dried
1/3 cup olive oil
grated zest of one lemon (about 2 tsp)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large yam peeled and cut into 1/2 inch pieces
2 carrots peeled and cut into 3/4 inch pieces
2 turnips peeled and cut into 8 wedges each
1/2 medium rutabaga peeled and cut into 1 inch cubes
1 red onion cut into 12 wedges
1 tablespoon olive oil for tossing at end
1 tablespoon balsamic vinegar for tossing at end
2 tablespoons chopped parsley for tossing at end

Preheat oven to 375 degrees. Wash and dry chicken. Sprinkle cavity with salt. Combine garlic, thyme, olive oil, lemon zest, salt, and pepper. Loosen chicken skin with fingers and use two Tbsp. of the marinade to season chicken under the skin, working it in as much as possible. Place chicken on a rack in a roasting pan. Toss yam, carrots, tur - nips, rutabaga, and onion in remaining marinade, coating well. Put vegetables in oven in a separate baking dish, one layer deep. Cook chicken and vegetables 30 minutes at 375 degrees. Then turn down heat to 325 degrees. After the first 30 minutes, begin basting the chicken and tossing the vegetables every 20 minutes, and cook about 1 hour more, for a total cooking time of 11/2 hours. Test for doneness by pricking thigh; if juices run clear and the joints are loose when you twist, your chicken is generally done. If you prefer to use a meat thermometer to check poultry for doneness, it should read 185 degrees for well done. Remove chicken from oven and let rest about 10–15 minutes loosely covered with tented aluminum foil before carving. Meanwhile, toss vegetables with olive oil, balsamic vinegar, and chopped parsley. Serve with carved chicken, spooning pan juices over chicken and vegetables. Eat with a light green salad or other green vegetable.

Nutritional Facts:

Serves: 4
Total Calories: 584
Calories from Fat: 230

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Breaded Chicken Cutlets with Roasted Red Peppers
Grilled Chicken Breasts with Mango Salsa
Chicken Marsala
Greek-Style Chicken with Lemon and Oregano
Beer-Battered Chicken Nuggets
Chicken Pot Pie with Biscuit Crust
Marinated Chicken Skewers with Pineapple and Onion
Roast Chicken with Root Vegetables
Chicken Cacciatore
Crispy Turkey Cutlets with Chopped Arugula and Tomato Salad
Turkey Meatloaf
Turkey Burgers with Caramelized Onions
Shepherd's Pie
Roast Turkey Breast
Ancho Turkey Chili
Braised Beef Short Ribs with Rosemary and Fennel
Steak with Thyme
Lime Skirt Steak with Pineapple Salsa
Swedish Meatballs
Louisiana Sloppy Joes
Cherry Dijon Pork Chops
Pork Chops with Tomatoes and Sage
Tomatoes Stuffed with Italian Pork Sausage and Rice
Pork Tenderloin Medallions with Raisin Sauce
Fennel-Crusted Pork Tenderloin
Baked Ham with Pineapple
Rack of Lamb (or Rib Chops) with Garlic, Rosemary, and Mint
Lamb Loin Chops with Molasses Tarragon Glaze
Lamb Stew
Curried Lamb with Apricots over Brown Basmati Rice
Lamb Kebabs with Eggplant, Red Onion, and Red Pepper
Roman Rabbit
Venison Osso Buco with Saffron Jasmine Rice
Wild Boar Tenderloin with Green Mole
Bison Chili
Blueberry Duck Breast
Pomegranate Glazed Rock Cornish Game Hens
Pheasant with Apples