Roasted Chicken with Rosemary

I don't know that this really qualifies as a recipe, since roasting a chicken isn't exactly a science or an art, but since this is one of Taylor's absolute favorites, I thought I would post it.

You will need:

A chicken. A whole chicken. Preferably already plucked and cleaned.
A yellow onion.
7 or 8 sprigs of fresh rosemary
Some potatoes (russets are nice)
Some carrots
A dutch oven or roasting pan. If you don't have a dutch oven, this is a good excuse to get one. Make sure it's cast iron. Nothing else counts.

Preheat the over to 375. Rinse the chicken under cold running water. Make sure you clean out the cavity. The store is nice enough to include the giblets; throw them away. If you decide to feed them to your cat, boil them. Do not put them in the microwave unless you like scrubbing exploded giblets off the roof. If you decide to eat them yourself, I don't want to know.

Peel the onion and cut into wedges. Stuff all but 2 or 3 sprigs of the rosemary along with the onion into the cavity of the chicken. If it doesn't all fit, you need to buy smaller onions and ask yourself why size is so important to you.

Loosen the skin over the breast of the chicken, and stuff the remaining rosemary between the skin and the meat. You will have to do this carefully, or you will either poke holes in the skin or get all your rosemary bunched up into a little wad. Neither is the effect you're going for. The easiest way is to slide your hand palm down under the skin to loosen it, then slide the rosemary under your hand. This takes two hands, so don't try to do this and anything else at the same time.

Place the chicken feet-up in the pan. Add enough water to cover the bottom of the pan about 1/2" deep. Put the lid on the pan and place in the oven.

Peel the potatoes and cut into halves or fourths, depending on your previously noted obsession with size. Peel the carrots and cut in half so they're not so long.

After the chicken has been roasting about an hour, add the potatoes and carrots to the pan. Re-cover and roast another 40 minutes. Remove the lid and roast another 15 minutes or so until the top is brown and crispy looking.
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