Herb Roasted Chicken and Root Vegetables

2		Chicken Breasts - Raw with Skin
1/3  cup		Yellow Onion - Fresh, Chopped
6		Garlic Cloves - Fresh
1  tablespoon		Lemon Juice - Fresh
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1/2  teaspoon		Ground Thyme
1/4  teaspoon		Rosemary - Dried
1  pinch		Morton Table Salt - Iodized
1  pinch		Ground Black Pepper
1/2  cup		College Inn Chicken Broth - Canned
1/2		Turnip - Fresh
1/2		Rutabaga - Fresh

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Preheat oven to 450ºF. Place chicken, onion, garlic, and vegetables in a large metal roasting pan. In a small mixing bowl, combine lemon juice with oilve oil, and pour over chicken and vegetables. Sprinkle with thyme, rosemary, salt and pepper.

Bake uncovered for 10 minutes, then reduce oven to 375ºF and cook for another 20 minutes, or until chicken is cooked through and vegetables are tender.

Remove chicken and vegetables from roasting pan and set aside. Put pan on the stove-top and set burner to medium-high heat. Add chicken broth to pan and scrape all browned bits from the bottom of the pan using a wire whisk. Reduce heat and simmer until sauce thickens, about 5 mintues, stirring continuously. Serve sauce over chicken.