Chicken in the pot

1. Set the oven at 400 degrees. Have on hand a deep Dutch oven large enough to hold the bird and vegetables, or a roasting pan, which you can cover with foil.

2. Remove the giblets from the bird and any pockets of fat at the vent end. Rub the bird with olive oil and sprinkle it with salt and pepper.

3. Put the bird in the pan. Tuck the tomatoes, onions, and carrots in at the sides. Pour the 2 cups water around the bird.

4. Cover with the lid or foil and cook for 50 minutes.

5. Remove the lid or foil. Continue cooking for 20 minutes or until a meat thermometer inserted into the thigh registers 165 degrees. (Total cooking time is about 1 hour and 10 minutes.)

6. Meanwhile, bring a large pot of salted water to a boil. Add the lemon half and sprinkle the rice into the pan. Cook, stirring often, until it returns to a boil. Let the water bubble steadily, uncovered, for 12 minutes or until the rice is tender when tasted. Drain into a colander. Remove the lemon. With the end of a wooden spoon, poke a dozen holes in the rice. Let it sit for 5 minutes to drain. Save 1 cup cooked rice for the soup.

7. Cut up the chicken on the rice, carving the breast meat. Save 1 cup chicken cooking juices, 1 chicken thigh, 1/2 breast, 6 pieces of carrot, 1/2 cup onion pieces for the soup.

8. Serve the chicken with the vegetables, and cooking juices. Sprinkle with parsley.