Roasted Chicken and Potatoes

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wadley Estate in Allen, Texas in 1990.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1¼ pounds small thin skinned potatoes scrubbed and halved
 * 1 small white onion cut in half
 * 1 small carrot quartered
 * ½ cup garlic cloves peeled
 * 1 teaspoon minced fresh rosemary
 * ¼ cup butter cut in small chunks
 * 4 pound roasting chicken
 * 1 cup chicken broth
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Place potatoes cut side down, onion, carrot and garlic cloves in a rectangular baking pan.
 * 2) Sprinkle with rosemary and dot with butter.
 * 3) Rinse chicken inside and out then pat dry and place breast side up atop vegetables.
 * 4) Roast uncovered in a 400 degree oven for 30 minutes then brush chicken with pan juices and return to oven.
 * 5) Continue to roast basting often for 45 minutes.
 * 6) Tilt chicken to drain juices from cavity into pan.
 * 7) Transfer chicken, potatoes and half the garlic to a platter and keep warm.
 * 8) Scrape onion, carrot, remaining garlic and pan juices into a blender and process until smoothly pureed adding enough broth to make a pourable sauce.
 * 9) Season with salt and pepper then pour sauce into a small serving bowl.
 * 10) Serve chicken and vegetables with sauce.