Roast Chicken with Root Vegetables



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1          3½ - 4 lb  chicken
  4        tablespoons  olive oil
  3              large  russet potaoes -- peeled, quartered and cut crosswise
  6              large  carrots -- peeled, quartered and cut crosswise
  2                     fresh fennel bulbs -- quartered and halved crosswise
  1 1/2      teaspoons  dried oregano
     3/4      teaspoon  garlic powder

Meanwhile, toss potatoes, carrots and fennel with remaining 3 tablespoons
olive oil. Crumble oregano in small bowl; mix in garlic powder. Sprinkle
all but ¼ teaspoon oregano mixture over vegetables; toss to coat.

Oven @ 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1
tablespoon oil; season with salt and pepper. Sprinkle chicken with ¼
teaspoon oregano-garlic mixture. Put vegetables in bottom of pan. Place
chicken in large roasting pan on side with roasting rack. Or a piece of
aluminum foil folded in halve and then folded into 1" wide bands 4 or 5
times. Make a circle/oval of this rack to hold chicken off bottom of pan.
Roast 15 minutes. Turn other side up and roast 15 additional minutes.

Roast chicken and vegetables until cooked through and golden, brushing
chicken once with any pan juices and turning vegetables over with spatula,
about 1 additional hour.

Arrange chicken and vegetables on platter; garnish with reserved fennel
fonds. Deglaze pan with 1 cup chicken stock. Serve in sauce boat.