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.
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.
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.