Roast Chicken With Vegetables

INGREDIENTS

INSTRUCTIONS

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 13- by 9-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.
Giblets, which consist of the liver, gizzard, heart and  neck, are
usually in a package inside the cavity of the chicken,  between legs.
Be sure to remove giblets before roasting; they may be  discarded or
refrigerated for another use later. If there is a  pale-yellow chunk of
fat on either side of cavity, pull or cut off  and discard. 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. Don't bother with vegetables
under 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. Yields 4
servings.  Each serving: 620 calories; 1,970 mg sodium; 152 mg
cholesterol; 31  grams fat; 42 grams carbohydrates; 42 grams protein;
2.62 grams fiber  Recipe Source: Los Angeles Times - 04-21-1999 From
Marion Cunningham  Formatted for Mastercook by Lynn Thomas -
Lynn_Thomas@prodigy.net  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 43
Total Fat: 4.7g
Cholesterol: 21.3mg
Sodium: 3099.2mg
Potassium: 955.6mg
Carbohydrates: 23.6g
Fiber: 6g
Sugar: 10.9g
Protein: 15.3g