Oven-baked chicken with aromatic herbs and roasted root vegetables

Ingredients:

• 1 chicken carcass weighing 1.8 kg.
• 6 tbsp. l. olive oil
• 2 tsp finely chopped fresh rosemary + 3 sprigs
• 2 tbsp chopped fresh thyme + 4 sprigs
• 1 tbsp finely chopped fresh sage + 3 sprigs
• 1.5 tsp red pepper flakes
• 2 cloves garlic, finely grated + the remaining head, cut in half horizontally
• Zest of 1 lemon + half a lemon
• 2 bay leaves
• 450 g rutabaga, peeled and cut into 2 cm pieces.
• 4 thin carrots, peeled
• 1 medium turnip (about 220g), peeled and cut into 2cm pieces.

Preparation:

1. Preheat oven to 190°C. Place the chicken on a rimmed baking sheet.
2. In a small bowl, combine olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt, and 2 teaspoons black pepper.
   
   Rub the entire surface of the chicken with the prepared mixture, making sure to also rub under the skin of the breasts and thighs. Stuff the cavity with sprigs of rosemary, thyme, and sage, a bay leaf, garlic halves, and half a lemon.
3. Place the rutabaga, carrots, and turnips in a large bowl. Toss with the remaining herb butter. Arrange the vegetables around the chicken and place in the oven. Roast until the vegetables are tender and the chicken is cooked through. A thermometer inserted into the thickest part of the thigh should read 165°F (71°C), about 1 hour 15 minutes. Let rest for 10 minutes, then carve. Serve with the vegetables.