Roasted Chicken

Instructions

1. Rinse the chicken and pat dry with paper towels.
2. Remove any excess fat from inside the chicken.
3. Loosen skin from the meat starting at the neck opening to create pockets on each side of the breast.
4. Leave the skin attached to the breast bones.
5. Rub the minced garlic onto the meat underneath the skin.
6. Place the rosemary sprigs under the skin.
7. Place the chicken, breast side up, on a rack in a shallow roasting pan.
8. Loosely stuff the chicken with some of the potatoes, carrots, onions, and fennel.
9. Arrange remaining vegetables in the pan around the chicken.
10. Skewer the neck skin to the back of the chicken and tie the legs to the tail.
11. Insert a meat thermometer into the thickest part of the thigh.
12. Pour water into the bottom of the pan.
13. Roast the chicken, uncovered, at 400°F for 30 minutes.
14. Turn the vegetables over and roast for an additional 30 minutes or until the thermometer registers 180°F to 185°F and the chicken is no longer pink.
15. Transfer the vegetables to a serving dish and keep warm.
16. Loosely cover the chicken with foil and let stand for 10 minutes before carving.
17. Serve the chicken with the vegetables and remove and discard the skin before eating.