Roasted Chicken

• 1 broiler-fryer chicken (about 3 lb.)
• 1 clove garlic, minced
• 4 sprigs fresh rosemary
• 4 small potatoes, quartered
• 3 medium carrots, halved and quartered
• 1 small onion, quartered
• 1 small fennel bulb, chopped
• 1/2 c. water

1. Rinse chicken,
2. pat dry with paper towels.
3. Remove any excess fat from inside chicken.
4. Starting at the neck opening, use your fingers to loosen skin from the meat to create a pocket on each side of breast.
5. Leave skin attached to the breast bones.
6. Rub the garlic onto the meat underneath the skin.
7. Place the rosemary under the skin.
8. Place the chicken, breast side up, on a rack in a shallow roasting pan.
9. Loosely stuff with some of the potatoes, carrots, onions and fennel.
10. Place remaining vegetables in pan around chicken.
11. Skewer the neck skin to the back of chicken and tie legs to tail.
12. Insert meat thermometer in thickest part of thigh.
13. Pour water into bottom of pan.
14. Roast, uncovered, at 400u0b0 for 30 minutes.
15. Turn vegetables over and roast, uncovered, 30 minutes or until thermometer registers 180u0b0 to 185u0b0 and chicken is no longer pink.
16. Transfer vegetables to serving dish and keep warm.
17. Loosely cover the chicken with foil.
18. Let stand 10 minutes before carving.
19. Serve the chicken with vegetables.
20. Remove and discard skin before eating.

chicken, clove garlic, rosemary, potatoes, carrots, onion, fennel bulb, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972221 (may not work)