- 1/4 cup balsamic vinegar
- 1/4 cup low-sodium chicken broth
- 2 tablespoons raisins
- 1 tablespoon unsalted butter
- 1 3 1/2- to 4-pound chicken, giblets removed
- 1 tablespoon olive or vegetable oil
- kosher salt and black pepper
- 2 tablespoons pine nuts, toasted
- Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss 1/2 teaspoon salt into the cavity.
- Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
- Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.
- Place the pan containing the drippings over medium heat. Add the vinegar and broth and cook, stirring and scraping the bottom of the pan, for 2 minutes. Remove from heat. Strain the sauce, if desired. Stir in the pine nuts, raisins, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the butter and tilt the pan to swirl until it melts. Spoon the sauce over the carved chicken.