This is my version of my mom's roast chicken. We called it "Mirepoix Chicken" when we were kids, because mom would roast the bird over a bed of aromatics (onions, celery, carrots) and create a tasty sauce by blending them with the chicken juices and some stock. I used to think of it as "orange gravy" due to its carroty hue. We'd eat it with white rice. Because I cook mostly for myself these days and am profoundly lazy, I don't bother with a whole roaster in my version, opting for skin-on, bone-in chicken thighs instead. Alternatively, you could use an equivalent amount of various chicken parts (legs, wings, etc.), though that might affect the cooking time. I also add more aromatics, so it can't truly be called "Mirepoix Chicken" anymore, hence its new mother-derived moniker. NOTE: I give approximate amounts of carrots and celery because the amount you use depends on how much the onion yields. I like to lay the chopped onion on a plate so that it covers half of it, then chop enough carrots and celery to take up a quarter of the plate each, like a pie chart.

Read the recipe on Food52.com