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Roast chicken with braised celery hearts

This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

  • Prep: 10 mins
    Cook: 1 hrs 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 581
  • Carbohydrates 8
  • Saturated Fat 12
  • Sugar 7
  • Protein 53
  • Fat 38
  • Fibre 4
  • Salt 1.2

Nutrition per serving

  • Calories 581
  • Carbohydrates 8
  • Saturated Fat 12
  • Sugar 7
  • Protein 53
  • Fat 38
  • Fibre 4
  • Salt 1.2

Ingredients

  • 1 tbsp butter
  • 4 whole celery hearts, halved lengthways
  • 3 carrots, chopped
  • 4 bay leaves
  • few thyme sprigs
  • 6 garlic cloves, skin left on
  • 600ml fresh chicken stock
  • 1 chicken, weighing 1½ kg/3lb 5oz
  • small bunch parsley, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.

  2. Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.

  3. To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.

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