1 (6 to 7-pound) whole, fresh capon chicken (a roasting chicken may be used)
1/4 cup dry rosemary leaves
1/4 cup dry thyme leaves
1/4 chopped garlic
3 medium onions, diced
3 carrots cut into rounds
2 celery stalks, chopped
3 pounds small potatoes, peeled
1/4 cup extra-virgin olive oil
Salt and pepper
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