Roasted Chicken and Potatoes

Preheat oven to 425°F. Pat the 4-pound roasting chicken dry inside and out with paper towels, then season the cavity generously with salt and pepper.

Stuff the chicken cavity with the halved white onion, quartered carrot, and ½ cup peeled garlic cloves. Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the chicken breast-side up in a roasting pan. Rub the outside of the chicken with the ¼ cup butter chunks, then sprinkle with 1 teaspoon minced fresh rosemary, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper.

Arrange the halved potatoes around the chicken in the roasting pan. Pour the 1 cup chicken broth into the bottom of the pan, being careful not to pour it over the chicken.

Roast at 425°F for 20 minutes until the skin begins to brown, then reduce heat to 375°F and continue roasting for 55 minutes.

Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone—it should read 165°F. The potatoes should be tender when pierced with a fork.

Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, use a slotted spoon to transfer the potatoes and roasted garlic to a serving platter.

Carve the chicken into pieces and arrange on the platter with the potatoes and garlic. Drizzle the pan juices over the chicken and potatoes, then serve immediately.