Ingredients
6 garlic cloves1 roasting chicken (6 to 7 pounds) 3 pounds baby red potatoes, halved6 medium carrots, halved lengthwise and cut into 1-inch pieces4 fresh thyme sprigs 4 fresh dill sprigs2 fresh rosemary sprigs1 medium lemon1 small navel orange1 teaspoon salt1/2 teaspoon pepper3 cups chicken broth, warmed6 green onions, cut into 2-inch pieces
Preparation
Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together.
Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.
