Lemon-Herb Chicken With Roasted Vegetables And Walnuts

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1 lemon

One 3- to 3 1/2-pound chicken

12 sage leaves

1/4 cup flat-leaf parsley leaves

Salt and freshly ground pepper

2 large thyme sprigs

3 garlic cloves

3 tablespoons extra-virgin olive oil

1 cup Brussels sprouts (5 ounces)

2 medium beets (1/2 pound), peeled and cut into eighths

2 medium turnips (1/2 pound), peeled and cut into eighths

1 cup small pearl onions, peeled

1 cup baby carrots

1 cup chicken stock or canned low-sodium broth

1 tablespoon unsalted butter

1/3 cup walnuts, lightly toasted and chopped

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