Preheat the oven to 400 degrees.  Season the chicken inside and out with season salt, pepper and rosemary.  Stuff the cavity with several onion and carrot pieces.  Put the chicken in a clay pot (ours is called a Roma Kiln).  Sprinkle the remaining onion, carrots and potatoes into the pot as well.  Put the lid on the pot and bake for 90 minutes.  Remove from the oven, slice the bird and serve.

Our comments:  A lot of history here.  This is one of our household staples which I never thought to include in prior books.  Chandler sent me to my sophomore year at Vanderbilt with a clay pot for cooking chickens.  It immediately became part of my weekly routine.  Every Sunday Sid Balman and I would split a chicken, then go see a movie where we would always have some “buttered corn,” and finally we would pick up a dozen Krispy Kreme’s (we kind of discovered Krispy Kreme) and heat them up with a slice of butter in each doughnut hole ... heaven.  Anyway, Sid named this dish back in 1978 as “Chicken Zoida.”  This “meal in a pot” approach to cooking is totally foolproof.  Allyson fixes a chicken for the kids about once a week.