Wash and dry chicken inside and out. Loosen the skin from the breast, leg and thigh areas. Peel the garlic and slice lengthwise into halves. Place 8 pieces of garlic between the breast skin and meat and 4 pieces between the legs and thighs and the skin. Place chicken in a covered roasting pan. Lay rosemary sprigs on top of the breast (one sprig on each side). Cut carrots in half crosswise and then cut each half lengthwise. Place in pan around chicken. Cut potatoes into quarters. Place in pan. Cover roaster and bake for 2 hours at 275 degrees or 1 hour at 375 degrees or until tender and juices run clear when pricked with a fork. When done, discard skin and save garlic to use with the leftover chicken for chicken salad. Bone the chicken before serving if desired. Makes 6 to 8 servings. Recipe from Lynn Thomas dcqp82a.