Cooking Instructions:

1. Toss root vegetables with garlic, oil, salt and pepper and place in a casserole dish.
2. Place chicken on top of root vegetables and season with fresh thyme, sliced lemons, olive oil, salt, and pepper.
3. Place in the oven and select the steam bake function at 325 degrees for 35 minutes. Chicken thighs and breasts should come to 165 degrees internal temperature before removing from oven.
4. To finish, toss the root vegetables in the chicken drippings and serve with the whole chicken.