3 large carrots, peeled
3 parsnips, peeled
1 fennel bulb, quartered
2 handfuls Fingerling potatoes
1 large sweet onion, quartered
1 sweet potato, cut in medium chunks
1 tablespoon salt
1 tablespoon fresh ground pepper
3 tablespoons olive oil
1 4 to 5 pound roasting chicken
2 or 3 cloves of garlic, peeled
2 sprigs thyme or rosemary
1 large onion
6 to 8 sage leaves
1 lemon