Carla makes a flavorful chicken dish!

4 carrots (peeled and cut into 1-inch pieces on the bias)
4 stalks celery (cut into 1-inch pieces on the bias)
1 1/2 cups frozen pearl onions (thawed)
1 pound cremini mushrooms (stems removed and halved if large)
2 cloves garlic (peeled, sliced)
1/2 cup olive oil
1 whole chicken (4 pounds)
4 sprigs thyme
Kosher salt and freshly ground black pepper (to taste)
1 tablespoon flour
1/2 cup red wine
1 tablespoon brandy
1 cup chicken juices/stock
1 tablespoon honey
4 tablespoons butter (chilled and cubed)
1 tablespoon parsley (chopped plus additional for garnish)
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 425ºF.
Place the carrots, celery, pearl onions, mushrooms, sliced garlic, and sprigs of thyme in the bottom of a roasting pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. The vegetables will serve as a rack for the chicken.
Coat the chicken with the remaining olive oil and season with salt and pepper. Place the chicken on top of the vegetables and place in the oven to roast for 1 hour to 1 hour 15 minutes until the juices run clear between the leg and thigh and a thermometer registers 165ºF.
Remove from the oven and place the chicken on a carving board to rest for 10 minutes and tent with foil. Transfer the vegetables to a platter–tent with foil to keep warm.
Once the chicken has rested, cut into 8 pieces and place on top of the vegetables.
Place the roasting pan on the stove over medium heat. Add the flour and whisk until cooked, about 2 minutes. Deglaze the pan with red wine and brandy, scraping up any browned bits, allow to reduce slightly. Add the chicken stock and honey, whisk to combine. Add the butter and whisk constantly until incorporated. Drizzle the sauce over the chicken and garnish with parsley.
Tip: If the chicken is getting too dark in the oven, shield with foil and continue cooking.