Roasted Chicken With Kohlrabi, Carrots and Thyme

• 1 whole chicken (about 3 to 3 1/2 pounds), trussed
• Salt and freshly ground black pepper to taste
• 3 tablespoons finely chopped fresh thyme
• 3 tablespoons unsalted butter, 1 tablespoon of the butter at room temperature
• 1 teaspoon corn oil
• 3 small onions, peeled and cut in half through the root end
• 1 1/4 cups chicken stock or bouillon
• 4 small kohlrabi, peeled and quartered
• 3 medium-size carrots, trimmed, peeled and cut crosswise into 1/2-inch pieces
• 3 large cloves garlic, peeled and crushed
• 1 tablespoon flour
• Sprigs of parsley for garnish

1. Preheat oven to 350 degrees.
2. Season the chicken with salt, pepper and thyme.
3. In a large, heavy skillet heat 2 tablespoons of the butter and the oil.
4. When very hot, add the chicken, and brown on all sides.
5. Transfer to an oval casserole large enough to hold the chicken and the vegetables, and set aside.
6. Discard all but 2 tablespoons of the fat from the skillet, add the onions, cut-side down, and saute until lightly browned.
7. Add 3/4 cup of the stock, bring to a boil, and transfer the onions and stock to the casserole.
8. Add the kohlrabi, carrots and garlic to the casserole.
9. Bring slowly to a boil on top of the stove, cover tightly and place in the center of the preheated oven.
10. Braise the chicken for 1 hour to 1 hour and 10 minutes, turning it once or twice and basting with the pan juices.
11. The chicken is done when the juices run pale yellow.
12. Transfer it to a baking dish, and set aside.
13. With a slotted spoon remove the vegetables to a side dish, cover and reserve.
14. Carefully deglaze the casserole, adding the remaining stock.
15. Bring to a boil on top of the stove, and reduce by a third.
16. Make a beurre manie by combining the remaining tablespoon of soft butter and the flour, mashing with a fork until thoroughly smooth.
17. Whisk a bit of the beurre manie into the sauce until the sauce lightly coats a spoon.
18. Taste, and correct the seasonings.
19. Add the reserved vegetables to the sauce and keep warm.
20. Remove and discard the trussing string, quarter the chicken, and place on a serving platter.
21. Arrange the vegetables around the chicken, and spoon the sauce over the chicken.
22. Garnish with sprigs of parsley, and serve immediately.

chicken, salt, thyme, unsalted butter, corn oil, onions, chicken, carrots, garlic, flour, parsley

Taken from cooking.nytimes.com/recipes/11531 (may not work)