Instructions: Place potatoes (cut side down), onion, carrot, and garlic cloves in a 9- by 13-inch baking pan. Sprinkle with rosemary and dot with butter.

Reserve chicken neck and giblets for other uses; pull off and discard lumps of fat from chicken. Rinse chicken inside and out, pat dry, and place, breast side up, atop vegetables. Roast, uncovered, in a 400 degree oven for 30 minutes; brush chicken with pan juices. Return to oven. Continue to roast, basting often, until meat near thighbone is no longer pink; cut to test (30 to 45 minutes).

Tilt chicken to drain juices from cavity into pan. Transfer chicken, potatoes, and half the garlic to a platter; keep warm.

Scrape onion, carrot, remaining garlic, and pan juices into a food procssor or blender; whirl until smoothly pureed, adding enough broth to make a pourable sauce. Pour sauce into a small serving bowl. Serve chicken and vegetables with sauce; add salt and pepper to taste.

This recipe serves 4.

Comments: No matter how crisp and delicious the bird, a bowl of lumpy gravy can put a damper on a roast chicken dinner. But no need to worry here: just cook carrots and onions with the chicken, then blend the vegetables and pan juices to make a foolproof, flavorful sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.