My cousins, Joe & Tammy, fed us this dinner about 20 years ago. It is great! We usually skip the sauce but sometimes serve regular gravy along with the chicken. Make sure you use a large enough baking dish to accommodate all the vegetables.
1 4 1/2 lb. chicken
2 tsp. dried rosemary, crumbled
1 1/2 tsp. dried ground or rubbed sage
1 1/2 tsp. dried thyme, crumbled
Freshly ground pepper
2 bay leaves
5 Tbsp. olive oil
4 small russet potatoes, cut into 1/2″ pieces
8 large shallots
4 small carrots, peeled and cut into 1/2″ pieces
1 3/4 cup chicken stock
1/4 cup balsamic vinegar
6 Tbsp. butter, cut into 6 tabs
Preheat oven to 425F
Combine rosemary, sage, thyme and pepper in a small bowl.
Rub chicken with salt. Using half the herb mixture, rub some of the herb mixture inside the chicken and put 1 bay leaf in the cavity. Rub 2 tbsp. oil on chicken and rub on herb mixture. Place in large baking pan.
Surround chicken with potatoes, shallots and carrots. Toss with remaining oil and herb mixture. Add remaining bay leaf.
Bake chicken upside down for 45 minutes. Turn chicken over and continue cooking until done, approximately 1 1/4 – 1 1/2 hours total. Toss vegetables occasionally. Temperature in the joint where the leg attaches to the body should be 185F. Remove from oven, rest 15 minutes. Keep warm if preparing sauce.
Sprinkle vegetables with minced parsley if not preparing sauce.
Pour pan juices into large glass measuring cup and degrease. Add enough stock to measure 2 cups.
Add vinegar to baking pan and bring to boil over medium heat; scraping up any browned bits. Boil until thickened, about 4 minutes. Add stock mixture and boil until reduced by half, about 10 minutes.
Reduce heat to low and whisk in butter 1 piece at a time. Adjust seasoning to taste. Stir in parsley. Serve sauce over vegetables and chicken.