ROAST CHICKEN

l 5-lb. chicken
l lemon, halved
5 garlic cloves, smashed & peeled
l/2 orange
l medium onion, peeled
4 tbsps. butter
s&p to taste
braised potatoes & carrots (see “Vegetables”)
Preheat oven to 500. Remove the fat from the crop & cavity of the
chicken. Rinse & pat dry. Stuff the cavity with lemon, garlic,
orange, onion, butter, s&p. Rub the skin with s&p. Place chicken in
a roasting pan, breast side up, and put in oven. During the first
few minutes, either shake the chicken or move it frequently with a
wooden spoon to keep it from sticking. Roast for 45 mins. to l hr.,
or until juices run clear. After about 35 mins., add the braised
potatoes and carrots with their cooking liquid to the pan and toss
with cooking juices. Return the pan to the oven & cook for about
l0 mins. longer, tossing the veggies in the pan occasionally. When
the chicken is done tilt the bird over the roasting pan to allow the
cavity juices to fall into it. Remove the chicken & veggies to a
warmed platter. Put the roasting pan on top of the stove & add the
chicken stock & bring the contents of the pan to a boil while
scraping the bottom vigorously with a wooden spoon. Serve the pan
juices over the chicken or for a crisper skin, in a sauce boat.
Yield: 4 Servings.