No ImageKeller’s Skillet Roast Chicken with Root Vegetables

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  1. A reader

    “Place chicken on a bed of the vegetables in a cast iron pan or use a regular roasting pan if you don’t have a cast iron pan.”

    You can get two Lodge skillets – a 10 inch and a 12 inch – for fifty bucks.

    I’ve done chicken with potatoes/carrot/onions/brussels sprouts/garlic a million times but this is the first time I ever cooked with a turnip. I actually had to google how to peel it. Simple…use a vegetable peeler, just like with the carrot. I initially thought it would be layered like an onion. Duh!

    Anyway, tremendous experience…great texture and flavor. I’m hooked. I read up on turnips and was glad to learn about the high fiber and high vitamin C content. I’m a little obsessed with digestion and the health of my gut so it’s good to have another menu item to work with.

    Some notes…I didn’t do a whole bird. Instead I started with three leg quarters and separated the legs from the thighs. Cooking times and temps were the same, the only adjustment is that I flipped the legs for the last 20-25 minutes to get some color on the underside and I did a little basting with pan juices.

  2. Dorina Dinu

    I’am addicted to this recipe! It’s simply delicious!

  3. Sammie

    THANK YOU!!! The skin was delicious. Just believably delicious. And I kept dipping bread into the fat that had cooked of the chicken. I just couldn’t get enough. And the meat? Perfect!
    Thank you!

  4. Erin

    Thomas Keller’s chicken is not cooked on a bed of vegetables. The veggies would add steam to the oven as they cook changing the effect.

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  5. Sean Lee

    Why doesn’t my chicken look as good?

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