Roasted Chicken with Garlic-Balsamic Sauce
- 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 to 3 tsp. balsamic vinegar
Preheat an oven to 375ºF.
Rinse the chicken inside and out with cold water, and pat dry with paper towels. Trim off and discard excess fat. Season the chicken inside and out with salt and pepper. Place 4 of the thyme sprigs in the body cavity. Place the chicken in an oval roaster. Scatter the garlic, carrots, turnips and the remaining 4 thyme sprigs around the chicken. Drizzle the chicken and vegetables with the olive oil. Cover and roast for 1 hour.
Uncover the pan and preheat the broiler. Broil the chicken 4 inches from the heat source until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF, 10 to 15 minutes. Transfer the chicken, carrots and turnips to a warmed platter (leave the garlic in the pan), cover loosely with aluminum foil and let rest for 15 minutes before carving.
Remove the thyme sprigs from the pan and skim the fat from the pan drippings. Add the stock, bring to a boil over medium-high heat and cook, stirring to scrape up any browned bits from the pan bottom. Puree the mixture with a blender or stick blender until smooth. Add the vinegar and season with salt and pepper. Carve the chicken and pass the sauce alongside.