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2. Bake at 425°F for 30 minutes, then pour the chicken broth over the top of the chicken. Reduce heat to 350°F and roast for 50 to 60 minutes. (The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 170 to 175°F, or when you insert a knife, the juices are clear and not pink.) The chicken will continue to cook a bit more as it rests.

Important: after handling raw meat and meat juices, make sure to wash any surfaces, utensils, or dishes that came in contact with the meat. Wash your hands well with hot, soapy water before touching anything.

3. Set the roasting pan on the counter next to a large platter. Stick a large spoon inside the cavity and tilt the chicken so the lemons and juices spill out into the pan. Put the chicken on the platter and let it rest for about ten minutes while you make the gravy. Arrange the carrots,
potatoes, and onions around the chicken. Cover the platter with foil.

To make gravy, stir the arrowroot flour or cornstarch into 1/4 cup of cold water in a medium-sized mixing bowl. Put the roasting pan over a burner on medium-high heat and stir until it starts to bubble. Stir in the water mixture and mustard; keep stirring for a minute or so until the gravy thickens. (It won't be very thick gravy.) Place a large strainer over the empty arrowroot flour bowl. From the comer of the pan, slowly and carefully pour the gravy into the strainer. (Use oven mitts; the pan is hot.) When all the gravy has dripped into the bowl, throw out the stuff in the strainer.

4. To carve and serve, first cut the thighs away from the breast, keeping your fingers out -of the way. Next slice the breast into 1/4-inch slices and cut off the wings. Place some chicken on a plate with a few carrots, potatoes, and onions. Ladle some gravy over the entire plate and sprinkle with some fresh thyme leaves if you like.

*Ask the butcher at the meat section of the supermarket for a whole "roasting" chicken, not a "fryer/broiler." We bought a naturally raised chicken (no hormone implants or pesticides used) which tastes better and is better for you. Ask your butcher if he carries them. (Don't be fooled; a "free-range" chicken might not be fed organic feed and allowed to roam free. "Organic" is the key word here.)

Mixed Greens Salad

It's so easy to make salad dressing that there's no need to buy expensive bottled dressings.

Basic Vinaigrette

2 to 3 large cloves garlic, chopped
1/4 cup each: extra virgin olive oil, balsamic vinegar, fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt or more to taste dash cayenne pepper freshly ground pepper

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