There is something so very comforting about roasting a chicken. Not just the wonderful savory aromas and flavors, but the whole process of prepping the vegetables, rinsing the beautiful little chicken, trussing it, tucking its wings under, mincing the rosemary and the garlic--the whole process is so centering and kind of Zen. This recipe is based on one that I found on Saveur.com. However, I vary it so much that what is here is more my recipe. But that is the art of cooking, changing it around, quoting Emeril, "kicking it up a notch," to make it our own. I love a small organic chicken, under 4 pounds, but then some people prefer a larger one for roasting. The beauty of this recipe is that you can use any type of root vegetables you have on hand.And instead of the mild red chiles I prefer, you can use bell peppers. Also any type of winter squash, but for something different, try a Kobacha squash, as the Saveur recipe uses.The Saveur recipe also uses celery hearts instead of fennel.