Laurie Colwin is one of my all time favorite food writers. This chicken is so moist that you will love it! This recipe takes 2 (up to 3 hours) and basting every 15 minutes but it is well worth it!
3 1/2 lb. chicken
4 potatoes, cut up
4 carrots, peeled and cut up
2 onions, chopped
2 T. butter
2 cloves garlic
1/2 lemon
thyme and rosemary
paprika
Preheat oven to 300 degrees.
Saute the vegetables in butter until tender. Season with salt and pepper. Crumble in some thyme or rosemary. Put the vegetables into a roasting pan, deglaze the pan with 6 oz. of water and scrape up any bits. Pour over vegetables. Pat the chicken dry with paper towels and stuff with garlic cloves and lemon half. Season with salt and pepper and paprika. Roast for at least 2 hours and as long as 3. Baste with pan juices every 15 minutes. When the leg jiggles freely, it is done!
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