Preheat to 425 degrees

whole chicken
rosemary (fresh or dried)
whole lemon
salt and pepper
sherry*
potatoes
carrots
onions (baby onions or regular)
butter

This recipe calls for the use of a stand to put your chicken on, so that the chicken cooks essentially standing up. That is where the name "Skinny Chicken" comes from, because the chicken looks skinny standing up like that. If you don't have one of these metal stands, it is possible to use a beer can or bottle to stand up the chicken, but I've never done it in this way.

Take out any giblets etc. from inside the chicken and discard them.
Rinse chicken. Place it on the stand so that the breasts are at the top.
Set it inside a roasting pan. You can use a 9 X 11 or larger pan for this--you want enough room for your potatoes and carrots to fit around the chicken.

Take 1/2 of the lemon and squeeze all over the chicken.
Then put that 1/2 lemon inside the chicken.

Cut up potatoes and carrots.
Don't make carrot and potato pieces too big or they won't cook through.
Peel baby onions, or if using regular sized onions, peel and chop.
Place all veggies into roasting pan around the chicken on the stand.

Rub chicken with butter. Don't play around with the chicken even if you are tempted. Pat rosemary all over the chicken. Place a bit of rosemary inside the chicken. You can slide some rosemary under the skin of the chicken.

Squeeze other 1/2 of lemon over the veggies.
Salt and pepper everything.
Pour 1/2 cup of sherry* over the veggies. (Its best to use real sherry and not cooking sherry because cooking sherry has tons of sodium in it.)
Add water to the veggies until they are almost covered.

You'll probably need to remove a rack from your oven to give the chicken enough room to stand up in the pan.

Cook for 15 minutes at 425 degrees.
Then lower temperature to 375 degrees and cook for 1 1/4 - 1 1/2 hours or until chicken is done. While chicken is cooking, baste it at 15 minute intervals with juices from the pan. This doesn't necessarily make it moister, but it looks nicer when done. If it starts getting too brown, put foil on it.

When you take it out of the oven, let the chicken rest a bit before serving, 10 minutes or so. This will keep the juices in and chicken won't dry out. While waiting, remove veggies from pan and put in serving dish. If you have any juices left in pan you can make a little gravy or pour them over the veggies.
Take chicken off stand and carve. Brianna recommends using the Martha Stewart carving method for best results with chicken (or turkey).

*Sherry is somewhat optional. I have made this without the sherry because I ran out of it, and the chicken and veggies were still good. But the sherry adds a nice flavor, so use sherry if you can.