Directions: |
Directions:Preheat oven to 425 degrees.
Peel carrots and cut crosswise into 1 1/2-inch-long pieces. Cut thicker pieces in half lengthwise as well.
Peel each onion and cut into quarters.
Wash potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled.
Scatter carrots, onions and potatoes on bottom of 13x9-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons salt and 1 teaspoon pepper over vegetables, and lay 2 sprigs rosemary on top. If using dried rosemary, put 1 tablespoon in palm of your hand and crumble over vegetables.
Hold chicken under cold running water and rinse inside and out. Shake off excess water and pat dry with paper towels.
Sprinkle remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper over outside of chicken, rubbing all over skin.
Set chicken, breast side facing up, on top of some of the vegetables, with remaining vegetables surrounding bird.
Insert dial-type (not instant-read) thermometer into thickest part of breast, taking care that rod of thermometer does not touch any bones.
Put chicken in center of oven, set timer for 30 minutes and roast.
When timer rings, remove pan from oven and, using large spoon, turn over vegetables that surround chicken.
Return pan to oven and set timer for 30 more minutes.
Take chicken out of oven again to check for doneness. Insert tip of small paring knife into meat where thigh attaches to body. If juices that run out are pink, chicken needs to continue cooking another 10 to 15 minutes. If juices are clear, chicken is done. Meat thermometer should show temperature of 170 to 180 degrees when done.
Tent chicken with foil and set aside to rest 10 minutes. Carve chicken. Scoop vegetables out of roasting pan and transfer to serving platter. Remove fat from pan juices.
Arrange cut chicken pieces on top of vegetables, spoon some pan juices over chicken and vegetables, scatter remaining rosemary sprigs on top, and bring dish to table for serving |
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