Sunday Roast Chicken With Vegetables

• 1 3-4 pound young preferably organic or kosher chicken
• 2-3 small to medium onions
• 1/2 lemon
• 6 medium red potatos
• 1 fennel bulb (or 2 teaspoons of fennel seeds)
• 2 large carrots
• 6-8 garlic cloves
• bunch of fresh thyme
• freshly ground black pepper
• kosher salt
• olive oil
• 1-2 tablespoons of butter
• about a quarter cup of dry vermouth
• water, white wine or no salt chicken stock
• 1 tablespoon flour

1. Preheat the oven to 425 degrees. Rinse and dry chicken and rub outside and inside cavity with the salt and pepper.
2. Cut lemon in half and onion in half and put these in the cavity.
3. Put a small handful of fresh thyme and 2 smashed garlic cloves in cavity. Tie legs with kitchen string.
4. Cut the potatoes in half, the onion and fennel in quarters, the carrots in 2 inch pieces and toss in olive oil salt and pepper, and some thyme. If using fennel seeds toss with vegetables instead of bulb.
5. Put the tossed vegetables in the roasting pan and place the chicken on top.
6. Place pan in the 425 degree oven and roast for 1 1/2 hours or until legs are loose and the bird is golden brown. Check the roast every 20 minutes or so to baste the chicken and toss the vegetables around so they don't burn.
7. Remove chicken from the pan to rest. Remove vegetables from pan and put in a separate serving bowl and cover to keep warm.
8. place roasting pan on stove top over a medium heat. Add vermouth, butter, flour, some water or no salt chicken broth or white wine, a few twigs of fresh thyme and make a roux.
9. Strain gravy.
10. Plate chicken, with vegetable and the gravy.

kosher chicken, onions, lemon, red potatos, fennel, carrots, garlic, thyme, freshly ground black pepper, kosher salt, olive oil, butter, water, flour

Taken from food52.com/recipes/3391-sunday-roast-chicken-with-vegetables (may not work)