Thomas Keller’s One Pot Roast Chicken
Serves 3-4
From Ad Hoc at Home
INGREDIENTS
One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
2 large leeks
3 tennis-ball-sized rutabagas
2 tennis-ball-sized turnips
4 medium carrots, trimmed and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 small (golf-ball-sized) red-skinned potatoes
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature
A few other vegetable options:
One 4 to 4 1/2 lb chicken
Kosher salt and freshly ground black pepper
6 garlic cloves, smashed and peeled
6 thyme sprigs
2 large leeks
3 tennis-ball-sized rutabagas
2 tennis-ball-sized turnips
4 medium carrots, trimmed and cut in half
1 small yellow onion, trimmed, leaving root end intact, and cut into quarters
8 small (golf-ball-sized) red-skinned potatoes
1/3 cup canola oil
4 tablespoons unsalted butter, at room temperature
A few other vegetable options:
Take chicken out of fridge and let sit at room temperature for 1 1/2 to 2 hours, or until it comes to room temperature.
Preheat the oven to 475°F.
Check the cavity of the chicken and remove the neck and innards if needed. To make it easier to carve the chicken later, use a paring knife to cut out the wishbone.
Season the inside of the chicken generously with salt and pepper. Add 3 of the garlic cloves and 5 sprigs of thyme and massage the inside of the bird. Use twine to truss the chicken.
Chop the dark green leaves off from the top of the leeks. Trim and discard the darker outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.
Cut off both ends of the rutabagas. Working from the top to bottom, cut away the skin and remove the tough outer layer. Cut into 3/4-inch wedges. Repeat with the turnips and cut the wedges to the same size as the rutabagas.
In a large bowl, combine all vegetables and remaining garlic cloves and thyme sprig. Add 1/4 cup of oil and toss with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.
Rub the remaining oil over the chicken. Season with salt and pepper. Make an indentation in the center of the vegetables and nestle in the chicken. Cut the butter into 4 or 5 pieces and sprinkle on top of the chicken breast.
Roast chicken for 25 minutes in the oven. Reduce the heat to 400°F and roast for an additional 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast. The juices should run clear. If it is not ready yet, return the bird to the oven and check on it every 5 minutes.
Let chicken rest on a carving board for 20 minutes.
Just before serving, reheat the vegetables over medium heat, turn and glaze them with the pan juices. Cut the chicken into pieces, and arrange over the vegetables.
Preheat the oven to 475°F.
Check the cavity of the chicken and remove the neck and innards if needed. To make it easier to carve the chicken later, use a paring knife to cut out the wishbone.
Season the inside of the chicken generously with salt and pepper. Add 3 of the garlic cloves and 5 sprigs of thyme and massage the inside of the bird. Use twine to truss the chicken.
Chop the dark green leaves off from the top of the leeks. Trim and discard the darker outer layers. Trim the root ends, cutting around them on a 45-degree angle. Slit the leeks lengthwise almost in half, starting 1/2 inch above the root ends. Rinse the leeks well under warm water.
Cut off both ends of the rutabagas. Working from the top to bottom, cut away the skin and remove the tough outer layer. Cut into 3/4-inch wedges. Repeat with the turnips and cut the wedges to the same size as the rutabagas.
In a large bowl, combine all vegetables and remaining garlic cloves and thyme sprig. Add 1/4 cup of oil and toss with salt and pepper. Spread the vegetables in a large cast-iron skillet or a roasting pan.
Rub the remaining oil over the chicken. Season with salt and pepper. Make an indentation in the center of the vegetables and nestle in the chicken. Cut the butter into 4 or 5 pieces and sprinkle on top of the chicken breast.
Roast chicken for 25 minutes in the oven. Reduce the heat to 400°F and roast for an additional 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird–the thighs, and under the breast where the thigh meets the breast. The juices should run clear. If it is not ready yet, return the bird to the oven and check on it every 5 minutes.
Let chicken rest on a carving board for 20 minutes.
Just before serving, reheat the vegetables over medium heat, turn and glaze them with the pan juices. Cut the chicken into pieces, and arrange over the vegetables.
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