Keller’s Skillet Roast Chicken with Root Vegetables

  • Ready in 1h 40m

  • Serves 4

  • 1123 calories

  • 90.79g carbs

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. For $3.19 per serving, 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. 1948 people were glad they tried this recipe. 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 brought to you by Simply Recipes. It is a good option if you're following a gluten free diet.

10 ingredients

  1. 4 lb chicken
  2. 1 serving kosher salt
  3. 6 thyme sprigs
  4. 3 medium rutabagas
  5. 2 medium turnips
  6. 4 medium carrots
  7. 1 small yellow onion
  8. 8 small red-skinned potatoes
  9. cups extra virgin olive oil
  10. 4 tbsps butter

Instructions

  1. Preheat oven to 475°F.
  2. 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.
  3. 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.)
  4. Season the cavity: Generously season the cavity of the chicken with salt and pepper.
  5. 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.
  6. Truss the chicken: 
  7. Cut a 3-foot section of cotton kitchen string.
  8. 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.
  9. 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.
Keller’s Skillet Roast Chicken with Root Vegetables

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