Roast chicken with potatoes and shallots

Roasting chicken with potatoes and shallots is one of the ways author Tony Rosenfeld cooks a whole bird. (Wendy Maeda/Globe Staff) Wendy Maeda/Globe Staff

Counting his chickens after they roast

By Jonathan Levitt

Globe Correspondent / April 18, 2007

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MARBLEHEAD -- In his small, tidy kitchen, with windows open to the harbor and tulips on the table, Tony Rosenfeld is roasting chicken for lunch , and the place smells pretty spectacular. It's around the 1,000th bird he has slipped into the oven in the last couple of years. (Full article: 1148 words)