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
Nutrition per serving
- kcal 581
- fat 38g
- saturates 12g
- carbs 8g
- sugars 7g
- fibre 4g
- protein 53g
- salt 1.2g
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
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.