Keller’s Skillet Roast Chicken with Root Vegetables

Name: Keller’s Skillet Roast Chicken with Root Vegetables
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms chicken; 1 serving Kosher salt and freshly ground black pepper; 6 thyme sprigs; 3 mediums rutabagas (also called swedes), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 1/4-inch wedges; 2 mediums turnips, prepared the same way as the rutabagas; 4 mediums carrots, peeled and cut in 2-inch segments; 1 small yellow onion, peeled, roots cut off but core kept intact, other end cut off and discarded, the onion then cut into quarters; 8 smalls red-skinned new potatoes; 79 milliliters About extra virgin olive oil; 4 Tbsps butter, room temperature (spreadable)

Keller’s Skillet Roast Chicken with Root Vegetables is a main course that serves 4. One portion of this dish contains roughly 52g of protein, 63g of fat, and a total of 1123 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. A mixture of chicken, rutabagas, red-skinned new potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Best-Ever Roast Chicken and Root Vegetables, Quick Roast Chicken & Root Vegetables, and Thomas Keller’s Favorite Simple Roast Chicken.

Instructions

Preheat oven to 475°F.

Equipment you will use

Oven

Cut away the chicken's wishbone: Use a paring knife to cut away the wishbone from the neck/breast area of the chicken. You will probably have to use your fingers to feel around for it.

Ingredients you will need

Whole Chicken

Equipment you will use

Knife

This is a little bit tricky, but if you can remove the wishbone first, it will make the chicken easier to carve after it is cooked. (This ease of future carving is the only reason to take the bone out, so you can leave it in if you want.)

Ingredients you will need

Whole Chicken

Bone

Season the cavity: Generously season the cavity of the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Add three of the garlic cloves and 5 sprigs of the thyme to the cavity, using your hands to rub the thyme and garlic all around the cavity.

Ingredients you will need

Garlic

Thyme

Dry Seasoning Rub

Truss the chicken:

Ingredients you will need

Whole Chicken

Cut a 3-foot section of cotton kitchen string.

Equipment you will use

Kitchen Twine

Place the chicken so that it is breast up, and the legs pointing toward you. Tuck the wing tips under the chicken. Wrap the string under the neck end of the bird, pulling the string ends up over the breast, toward you, plumping up the breast.

Ingredients you will need

Whole Chicken

Wrap

Then cross the string under the breast (above the cavity and between the legs). Wrap each end around the closest leg end, and tie tightly so that the legs come together.

Ingredients you will need

Wrap

Place the vegetables, onions, garlic, and remaining thyme sprig into a bowl.

Ingredients you will need

Vegetable

Garlic

Onion

Thyme

Equipment you will use

Bowl

Add 1/4 cup of olive oil and toss with your hands until well coated. Season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Slather the chicken with oil and season well with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Place chicken on a bed of the vegetables in a cast iron pan: Create a bed of the root vegetables in a large cast iron pan (or use a regular roasting pan if you don't have a cast iron pan.) My father likes to leave out the potatoes at this stage and arrange them around the chicken.

Ingredients you will need

Root Vegetable

Vegetable

Potato

Whole Chicken

Equipment you will use

Roasting Pan

Place the chicken on the bed of vegetables. Slather the top of the chicken breasts with butter. (Note that we added some extra sprigs of thyme to the top, probably because my dad forgot to add them to the vegetables! But it still worked.)

Ingredients you will need

Chicken Breast

Vegetable

Whole Chicken

Butter

Thyme

Place the pan in the oven and roast the chicken for 25 minutes at 475°F. Then reduce the heat to 400°F and roast for an additional 45 minutes, or until the thickest part of the thigh registers 165°F on a meat thermometer and the juices run clear.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Cover and let rest on cutting board:

Equipment you will use

Cutting Board

Transfer the chicken to a cutting board, cover with aluminum foil and let rest for 20 minutes before carving to serve.

Ingredients you will need

Whole Chicken

Equipment you will use

Aluminum Foil

Cutting Board

You can keep the vegetables warm by keeping them in the now-turned-off oven while the chicken is resting. Stir to coat the vegetables with the cooking juices before serving

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Oven

Cut the chicken into serving pieces.

Ingredients you will need

Whole Chicken

Place vegetables on a serving platter with the chicken pieces arranged on top.

Ingredients you will need

Chicken Pieces