ROAST CHICKEN WITH VEGETABLES
1 whole kosher or roasting chicken, about 3 1/2 pounds, giblets removed
1 teaspoon dried tarragon
1/2 teaspoon dried thyme leaves
Freshly ground pepper
3 tablespoons olive oil
1 cup chicken broth or water
1 bay leaf
12 Brussels sprouts, trimmed, an "X" cut into root ends
3 carrots, peeled, cut into
1 1/2-inch pieces
8 new red potatoes, peeled, halved
Salt

1. Heat oven to 450F. Sprinkle 1/2 teaspoon of the tarragon, 1/4 teaspoon of the thyme and pepper to taste into cavity of chicken. Truss chicken tightly with string, if desired. Rub oil over chicken; sprinkle with remaining 1/2 teaspoon tarragon, 1/4 teaspoon thyme and pepper to taste.
2. Place chicken, breast side up, on rack in roasting pan. Roast 30 minutes. Lower oven to 325 degrees; baste chicken with broth. Roast an additional 30 minutes or until an instant read thermometer inserted into thickest part of thigh reads 160 degrees. Remove chicken to cutting board. Cover loosely with foil; let rest 10-15 minutes before carving. Remove fat from pan drippings by tilting pan and discarding fat with spoon. Or, pour pan drippings into fat separator.
3. Meanwhile, heat large pot of salted water to boil; add bay leaf. Add Brussels sprouts, carrots and potatoes. Cook at gentle boil, until almost tender, about 10 minutes. Transfer vegetables with slotted spoon to bowl of ice water to stop cooking. Drain vegetables; pat dry with paper towels.
4. Raise oven to 400 degrees. Place vegetables in chicken roasting pan without rack. Season with salt and pepper to taste; toss with drippings. Roast, turning once or twice, until vegetables pierce easily with tip of knife and potatoes are lightly browned, about 15 minutes. Place chicken and vegetables on serving platter. Carve; serve with pan drippings, if desired.

Recipe note: f you use a kosher chicken, it is not necessary to salt it before roasting, because the birds are salted in their processing.

Yield: 4 Servings