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1
Preheat oven to 425 degrees F.
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2
Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces.
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3
Cut the thicker pieces in half lengthwise as well.
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4
Peel each onion and cut into quarters.
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5
Wash the potatoes under cold water to get rid of any dirt.
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6
Leave them whole and unpeeled.
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7
Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan.
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8
Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top.
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9
If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
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10
Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs.
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11
Remove them and discard or refrigerate them to use later.
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12
If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard.
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13
Hold the chicken under cold running water and rinse it inside and out.
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14
Shake off excess water and pat dry with paper towels.
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15
Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin.
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16
Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird.
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17
Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
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18
Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes.
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19
When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken.
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20
Don't bother with the vegetables under the chicken.
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21
Return the pan to the oven and set the timer for 30 more minutes.
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22
After 30 minutes, take the chicken out of the oven to check for doneness.
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23
Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body.
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24
If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes.
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25
If the juices are clear, it is done.
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26
The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
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27
Carving the Chicken Carve the chicken according to the instructions on the preceding page.
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28
Scoop the vegetables out of the roasting pan and onto a serving platter.
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29
Remove the fat from the pan juices.
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30
Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
