Lemony Roast Chicken

Directions

1. 1
   Heat oven to 450° F. Place onions, carrots, and potatoes in the bottom of a roasting pan. Drizzle with olive oil, then sprinkle with about a teaspoon of salt and 1/2 teaspoon of fresh ground black pepper. Squeeze lemon juice over the vegetables, then stir well.
2. 2
   Place the chicken, breast side-up, on a V-shaped rack inside the roasting pan. Dry the skin well with paper towels.
3. 3
   Salt and pepper the cavity. Place the sprigs of sage, rosemary, and thyme and the garlic into the cavity, and tie the legs together with twine. Cut another lemon in half, squeeze the juice into the cavity, and place both halves into the cavity of the chicken.
4. 4
   Rub the skin with olive oil, salt the skin all over with about a tablespoon of kosher salt, and season with about a teaspoon of freshly ground black pepper.
5. 5
   Roast for about an hour, until an instant read thermometer registers 160° F when inserted into the thickest part of the thigh.
6. 6
   Place chicken on a cutting board and let rest for about 15 minutes.
7. 7
   Deglaze the pan with white wine, and stir the vegetables, scraping up any browned bits. Taste and adjust seasoning. Serve chicken with vegetables on the side and additional lemon for lemon lovers like me!