Pot-Roasted Chicken with Vegetables

In France, roast chicken is taken as seriously in the professional kitchen as it is in the home. Their basic approach is to select a young, free-range chicken, season it, brown it deeply in a heavy, deep casserole, then cover and roast in a medium-hot oven until it’s done. What could be easier? I’ve watched the process many times, and I’ve noticed that it is the small things that make the difference: a good fresh chicken, duck, or goose; fat or real lard for browning; good sea salt and fres