From http://inthekitchenwithkath.com
(Adapted from a recipe in Sunset’s Fresh Ways with Chicken)
Potatoes (1 for each person you’re feeding)
1 3½ – 4 pound chicken
4 carrots, cut in chunks
½ onion, cut in wedges
3 cloves garlic, each cut into 4 pieces
1. Put the potatoes in the oven and set it for 375˚. (The potatoes will start baking as the oven is heating up.)
2. Use a pan that is large enough for the chicken and the vegetables you are using. Generously salt and pepper the chicken and place it, breast side down, in the pan. Surround the chicken with the vegetables.
3. When the oven is preheated, put the chicken in the oven with the potatoes and roast for 30 minutes.
4. Remove the chicken from the oven, turn it breast side up, and stir the vegetables. Return the pan to the oven and roast for another 45 minutes, stirring the vegetables once or twice.
5. The chicken is done when the thickest part of the thigh registers 185˚ on an instant-read meat thermometer.
Serve the chicken with the roasted vegetables.