Roast Chicken

Ingredients

• 1 roasting chicken, about 3 1/2 pounds
• Salt
• Freshly ground pepper
• 1 white onion, halved
• 6 sprigs parsley
• 6 sprigs thyme
• 3 stalks celery
• 3 carrots
• 6 large shallots, peeled
• 1/2 pound mushrooms
• 1/2 cup olive oil
• 2 tablespoons chopped parsley
• 2 tablespoons chopped tarragon

Method

Preheat oven to 500 degrees. Wash and dry chicken. Season chicken inside and out with salt and pepper. Stuff onion, parsley sprigs, and thyme into cavity and truss bird. Cut celery stalks in half lengthwise, then across. Cut carrots into quarters, then halves. Leave shallots and mushrooms whole. Line bottom of a 4 1/2-quart enamel pot with celery, carrots, shallots, and mushrooms. Place chicken on top of vegetables. Pour olive oil over chicken. Roast, basting frequently, until meat thermometer registers 160 degrees when inserted in thigh, about 45–50 minutes. Sprinkle with chopped parsley and tarragon. Serves 4.