Herb Roasted Whole Chicken with Jicama

Directions

• Preheat the oven to 425°F.
• To a food processor or blender, add the shallot, thyme, rosemary, and garlic. Pulse to chop. Add the sage and parsley. Pulse lightly until mixed.
• On a flat surface, place the chicken breast-side up. Carefully slide your fingers under the skin of each breast to separate the skin from the meat, creating a pocket. Do not remove the skin from the chicken.
• Turn the chicken onto its side. Repeat the process of lifting up the skin on the thighs.
• Stuff an equal amount of the herb mixture under the skin of the breasts and thighs. Place the chicken into a baking dish.
• Pour the olive oil over the herbed chicken. Massage it into the skin. If any herb mixture is left, spread it over the outside of the chicken.
• Place the baking dish in the preheated oven. Bake for 15 minutes. Remove the pan from the oven.
• Arrange the jicama around the chicken, and season with salt and pepper. Return the pan to the oven. Reduce the heat to 375°F. Cook the chicken for 1 hour, or until the internal temperature reaches 165°F.
• Remove the chicken from the oven. Allow the chicken to rest for at least 15 minutes before carving.