ROASTED CHICKEN

By akselden

Ingredients

• 1 chicken, about 4 lb.
• Salt and freshly ground pepper, to taste
• 8 fresh thyme sprigs
• 6 garlic cloves
• 3/4 lb. baby carrots
• 3/4 lb. baby turnips
• 1/4 cup extra-virgin olive oil
• 1 cup chicken stock
• 2-3 tsp. balsamic vinegar

Preparation

Step 1

Let chicken stand at room temperature 45 min. Preheat oven to 375°F. Rinse chicken-inside and out with cold water; pat dry with paper towels. Trim off and discard excess fat. Season chicken inside and out with salt and pepper. Place 4 thyme sprigs in body cavity. Place chicken in an oval roaster. Scatter garlic, carrots, turnips and remaining 4 thyme sprigs around chicken. Drizzle chicken and vegetables with olive oil. Cover and roast 1 hr.

Uncover pan and preheat broiler. Broil chicken 4" from heat source until skin is golden and an instant read thermometer inserted into thickest part of thigh, away from bone, registers 170°F, 10-15 min. Transfer chicken, carrots and turnips to a warmed platter (leave garlic in pan), cover loosely with foil and let rest 15 min.

Remove thyme sprigs from pan and skim fat from pan drippings. Add stock, bring to a boil over medium-high heat and cook, stirring to scrape up any browned bits from the pan bottom.

Puree mixture with a blender or stick blender until smooth. Add vinegar and season with salt and pepper.

Carve chicken and pass sauce alongside.