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Keller’s Roast Chicken

Keller’s Roast Chicken Recipe

  • One 4 to 4 1/2 pound chicken
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, smashed and peeled (smash with the side of a chef's knife, makes it easier to peel)
  • 6 thyme sprigs
  • 3 medium-sized rutabagas (also called "swedes"), ends cut and discarded, rutabagas peeled, and any outer tough layer discarded, then rutabagas cut into 3/4-inch wedges
  • 2 medium-sized turnips, prepared the same way as the rutabagas
  • 4 medium-sized carrots, peeled and cut in 2-inch segments
  • 1 small yellow onion, peeled, roots cut off but core kept intact (see the photos for Frenching onions), other end cut off and discarded, the onion then cut into quarters
  • 8 small red-skinned new potatoes
  • About 1/3 cup olive oil or grapeseed oil (Keller uses canola oil, we prefer olive or grapeseed oil)
  • 4 Tbsp butter, room temperature (spreadable)
  • A large (11-inch if you have it) cast-iron frying pan
  • Kitchen string
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