10 cloves garlic
2 tbsp. snipped fresh rosemary or 2 tsp. dried rosemary, crushed
2 tbsp. olive oil
2 tbsp. lemon juice
1/4 tsp. pepper
1/8 tsp. salt
1 (2 1/2 to 3 1/2 lb.) whole broiler-fryer chicken
1 1/2 c. peeled and trimmed baby carrots (6 oz.)
1 large onion, cut into wedges
1 medium red and/or green sweet pepper, cut into 1-inch strips
1 recipe Garlic Mashed Potatoes
1 recipe Homemade Gravy

In a small saucepan, cook garlic cloves and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (watch garlic closely to avoid burning). Remove garlic with a slotted spoon and set aside, reserving the oil mixture. Let oil mixture cool. Stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly; pat dry with paper towels. Season body cavity with salt. Pull the neck skin to the back and fasten with a small skewer. If a band of skin crosses the tail, tuck the drumsticks under the band. If there is no band, tie the drumsticks securely to the tail. Twist wing tips under the back. Place the chicken, breast side up, on a rack in a shallow roasting pan. Cut five slits randomly in the chicken skin, large enough to insert a garlic clove under the skin. Insert 5 garlic cloves. Reserve remaining garlic for Garlic Mashed Potatoes. Brush chicken with some of the olive oil mixture. Insert meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone.

Roast in a 375°F oven for 1 1/4 to 1 3/4 hours or until thermometer registers 180°F and drumsticks move easily in their sockets, brushing occasionally with drippings. When the bird is 2/3 done, cut the band of skin or string between the drumsticks so thighs will cook evenly. When chicken is done, remove it from the oven; cover with foil until carving time. Reserve pan drippings for the Homemade Gravy.

Meanwhile, in a 9 x 9 x 2-inch baking pan, toss carrots and onion with remaining olive oil mixture. Roast, uncovered, alongside chicken until vegetables are tender and brown on the edges. Allow about 45 minutes total cooking time for vegetables, adding sweet pepper after 30 minutes and stirring twice. Prepare Homemade Gravy.

Homemade Gravy: Pour pan drippings from chicken roasting pan into a 2-cup glass measure. Also scrape the browned bits from pan into the cup. Skim and reserve fat from the pan drippings. Place 2 tablespoons of reserved fat in a medium saucepan (discard remaining fat). Stir in 2 tablespoons all-purpose flour. Add enough chicken broth to drippings in the measuring cup to equal 1 cup. Add chicken broth mixture all at once to flour mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.

Makes 1 cup gravy.