NOTE: If you want crisp skin, Chris says lift the chicken out of the cooker slowly and carefully. Let it rest on a cutting board for ten minutes. When it’s cool enough to be touched, slice it vertically down the middle into two halves. Place each half, skin side up, on a rimmed baking pan and put it under the broiler for several minutes until the skin crisps the way you like it. But stand there and watch it carefully.
ADD INS: You’re free to add things to this recipe. Throw a clove of garlic, a halved lemon or orange, and a sprig of fresh rosemary into the chicken cavity, for instance. Chris says the most decadent thing to do is put down a layer of quartered potatoes in place of the chopped vegetables; the juice and fat of the bird drip into them. You can mash the potatoes when the bird is done, juices, fat and all. Enjoy!