3-- medium leeks, white part only, washed carefully and thinly sliced
2-- carrots, peeled and cut into thin sticks or rounds
6-- red potatoes, quartered
6-- medium turnips, 2 medium rutabaga, or 4 medium parsnips, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)
12fluid ounces (1-1/2 cups) dry white wine
1-- can (14 oz) chicken broth
Preheat the oven to 425F.
Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180¡F. Stir vegetables and baste chicken with juices occasionally during cooking.
Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.