Rotisserie Lemon Herb Chicken with Root Vegetables

Rotisserie Lemon Herb Chicken with Root Vegetables

Ingredients:
1 whole chicken
2 lemons
2 cloves garlic, smashed
2 tablespoons extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
2 cloves garlic, minced
Salt and pepper
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, scrubbed and halved

Directions:
1. Set the oven to 400°F.
2. Rinse the chicken inside and out and pat dry. Halve 1 lemon and stuff the chicken with the lemon halves and smashed garlic.
3. Truss the chicken: cut kitchen twine five times the chicken's length. Wrap the middle around the tail, then around the ends of each drumstick, pulling the legs together and crossing the strings. Turn the chicken over and tie across the wings. Trim excess string.
4. Juice the other lemon into a large bowl with the oil, basil, thyme, parsley, minced garlic, salt and pepper. Rub 2 tablespoons over the chicken.
5. Mount the chicken on the rotisserie spit and secure the forks. Cover the drip pan with foil and place it in the bottom back of the oven. Roast on the rotisserie setting 45 minutes.
6. Toss the vegetables in the remaining herb oil, spread them in the pan under the chicken and roast 30 minutes more.
7. Open the oven door and roast 15 minutes more to crisp the skin.
8. Drain the fat from the vegetables and arrange them on a platter with the chicken in the center. Cover with foil and rest 10 minutes before carving.