Prepare the smaller amount of vegetables and other ingredients when roasting a 4- to 5-pound chicken, the larger amount when roasting a bigger bird. Since the vegetables should be cooked in a single jumbled layer, you will need to use a wide pan such as a 12 x 16 x 1/2-inch baking sheet. Because the vegetables will absorb most of the chicken drippings, it is not possible to make a pan sauce or gravy. Still, there will be a few browned bits on the bottom of the pan, which it will be worth your while to dissolve in a little chicken stock and pour over the chicken.
Position a rack in the center of the oven. Preheat the oven to 400┬░F.
Toss together to coat and combine:
2 to 3 2- to 3-inch boiling potatoes, peeled and quartered
2 to 3 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces
2 to 3 2-inch onions, peeled and quartered lengthwise
2 to 3 medium celery stalks, trimmed and cut into 1-inch pieces
2 to 3 tablespoons melted butter or vegetable oil
1/2 to 3/4 teaspoon dried thyme
1/2 to 3/4 teaspoon salt
Ground black pepper to taste
Remove the neck and giblets from, then rinse and pat dry:
1 whole chicken (4 to 7 pounds)
Generously rub the body and neck cavities and sprinkle the skin with:
Salt
Arrange in a roasting pan or on a rack in a roasting pan and brush with butter as directed for:
Roasted Chicken or Turned Roasted Chicken
The vegetables need to cook for about 1 hour. If you are roasting a 4-pound chicken, scatter the vegetables over the roasting pan in a single layer as soon as the chicken goes into the oven. If you are roasting a larger chicken, add them to the pan about 1 hour before you estimate that the chicken will be done. (If the chicken happens to cook more quickly than you anticipate, continue to roast the vegetables while the chicken stands before carving.) Stir the vegetables every 15 to 20 minutes during cooking. Remove the vegetables to a platter and, if feasible, remove any fat in the pan. Pour into the pan:
1/3 to 1/2 cup chicken stock
Set the pan on two burners over medium heat, bring the liquid to a simmer, and scrape with a spoon until the browned roasting bits are dissolved. Carve the chicken, arrange on the platter with the vegetables, and drizzle the deglazing liquid over all.
