Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 chicken, about 4 Lbs.
- 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 teaspoons balsamic vinegar
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Makes: 4 servings
Let chicken stand at room temperature for 45 minutes.
Preheat oven to 375 degrees.
Rinse chicken inside and out with cold water; pat dry with paper towels. Trim off and discard any excess fat. Season chicken inside and out with salt and pepper.
Place 4 thyme sprigs in to the body cavity of the chicken. Then put chicken in an oval roaster pan.
Scatter the garlic, carrots, turnips and the remaining 4 thyme springs around the chicken.
Drizzle the chicken and vegetables with olive oil. Cover and roast for 1 hour.
Uncover pan and preheat broiler. Broil the chicken 4 inches from the heat source until skin is golden and an instant-read thermometer when inserted into the thickest part of the chicken thigh, away from the bone, registers 170 degrees, for 10 to 15 minutes.
Transfer chicken , carrots and turnips to a warmed platter (leave the garlic in the pan), cover loosely with foil and let rest for 15 minutes.
Remove the thyme sprigs from the pan and skim the fat from the pan drippings. Add the chicken stock, and bring to a boil over medium-high heat and cook, stirring to space up any browned bits from the pan bottom.
Puree mixture with a blender or stick into a blender (with cover off and towel over so as not to over flow or make a mess) until smooth.
Add the vinegar and season with extra salt and pepper to taste. Gravy is now ready.
To serve, carve the chicken up and serve the sauce on the side with the veggies.
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