Crisp Oven Roasted Chicken with Rosemary Potatoes

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours. 2. Preheat oven to 450? F. 3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven. 4. Adjust heat down to 400? F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 minutes, basting with pan drippings every 20 minutes. Place oven roasted potatoes (below) in oven after 15 to 20 minutes. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done. 5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and pur?e until almost smooth. Season to taste with salt and pepper, then stir in parsley. 6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table. Oven roasted potatoes: 1. Preheat oven to 350? or 400? F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.) 2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs. Roast until potatoes are crisp and golden brown, about 1 hour to 1 1/4 hours, turning occasionally with a spatula. Sprinkle on coarse salt and serve.