The Best Chicken Ever!

Inspired by my dear friend Ann at Forest Street Kitchen, I not only took my own advice and photographed the finished deal, but I also decided to give it a go and write about it. Normally, I would brine chicken and grill it by spatchcocking it (another really fabulous word I took from a post at Forest Street Kitchen). This time, no brining as I was roasting it over a bed of vegetables. All the green, red, yellow, orange and green (green is good) you need to thrive. Another good cook-friend Anna K. taught me this recipe on a snowy night when a roasting chicken is possibly the most delicious smell in the world. And it's incredibly easy. My favorite part is tying the chicken legs together to hold in the lemon and thyme. So "Barefoot Contessa".

20 Brussel Sprouts-stems pared off, outer leaves discarded

3 Celery stalks-lightly peeled to remove tough outer threads, cut into chunky-1" pieces

6 Carrots-peeled and similarly cut like the celery-1"

12 tiny Red skinned potatoes- OR 3 large potatoes-cut into quarters

1 Fennel bulb-stem pared, green removed, cut into quarters and dissembled

1 Onion-peeled, quartered, dissembled

8 garlic cloves-husk removed, whole

Lightly coat with olive oil---very lightly--quick spray if you have it, toss and...

Roast 20 minutes at 450

Chicken is washed, patted dry.

Sprinkle cavity with Kosher salt and pepper.

Stuff with one lemon cut in half and sprig of thyme.

Tie legs together with string.

The "Julia Child" secret: rub butter all over the chicken skin and end by tucking a couple lumps under the skin over the breast.

Reduce oven temperature to 350.

Place chicken on top of the vegetable bed and roast for at least one hour and, of course, longer if the chicken is big. Better to roast it longer than not. Baste every 15 minutes with turkey baster as skin begins to brown. Ready when juices from the thigh-skin cut open, run clear.

Mmmmmmm!