Keller's Roast Chicken

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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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