Roast Chicken and Vegetables

Ingredients:

3/4 pound of potatoes, quartered (I used Yukon gold)
3/4 pound carrots, cut into two inch pieces (I used uncut, whole baby carrots)
1 or 2 cloves of garlic, minced
fresh rosemary
olive oil
salt and pepper
2 onions
1 whole chicken

Directions:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, garlic, and a few sprigs of rosemary with 2 tablespoons oil. Season with salt and pepper. Set aside.

In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of rosemary. Scatter remaining rosemary over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.

Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.

Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. I decided to make a gravy, so I added about 2/3 cup of chicken stock and about 1-2 tablespoons of flour to the pan juices to make a thicker gravy.