Makes 3 to 4 servings
2 carrots, peeled and sliced into coins
1 onion, peeled and chopped
4 red potatoes, cut into quarters
One roasting chicken (3 to 4 pounds pounds, preferably organic)
Kosher salt and freshly ground black pepper, to taste
1 large bunch fresh rosemary
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1. Preheat oven to 425 degrees. Put chopped vegetables in large roasting pan.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pinfeathers and pat the outside dry.
3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of rosemary, both halves of the lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken on top of the vegetables in roasting pan.
4. Roast the chicken for up to 11/2 hours, or until the juices run clear when you cut between a leg and thigh.
5. Let the chicken rest for 5 to 10 minutes. Remove the chicken and vegetables from the pan. Slice the chicken onto a platter and surround it with the roasted vegetables. Serve immediately.
— Adapted from The Barefoot Contessa Cookbook, by Ina Garten (Clarkson Potter, 1999)
Per serving (based on 4): 546 calories, 62 grams protein, 40 grams carbohydrates, 5 grams sugar, 18 grams fat, 187 milligrams cholesterol, 236 milligrams sodium, 7 grams dietary fiber.