For some of us this past week was one of noshing, nibbling and just plain nonstop eating. New Year’s Eve parties followed by football frenzy on New Year’s Day made a wonderful excuse for revelry.

What a comfort to have Shabbat follow so closely on the second day of 2004. The reassurance of sitting around the table with family and friends, watching Shabbat candles flicker and inhaling the familiar aromas of favorite foods couldn’t come at a better time.

A traditional Shabbat menu prepared the classic way is the perfect way to start the new year. This roast chicken with onions and carrots can be served with a simple green salad.

My Favorite Roast Chicken | Serves 6

1/4 cup whole-grain Dijon mustard
1/4 cup olive oil
2 1/2 Tbs. chopped fresh rosemary
4 lb. roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
2 lbs. small potatoes, scrubbed and halved
1 1/2 lbs. peeled baby carrots
1 cup chicken broth

Preheat oven to 375 degrees. Whisk mustard, oil and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170 degrees, about 1 hour.

Meanwhile, brush large baking sheet with oil. Reserve 1 Tbs. mustard mixture for sauce. Toss onions, potatoes and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast (side by side with chicken) until tender and beginning to brown, stirring twice, about 1 hour.

Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper.

Place chicken on platter; surround with vegetables. Serve with sauce.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Rebecca Ets-Hokin. Questions and recipe ideas can be sent to j. or to [email protected].