Name: Roasted Chicken with Lemon and Celeriac
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 1 chicken, about 4 lb (1.8 kg); 4 tsp coarse salt; 3 lemons, scrubbed clean and halved; 4 stalks celery, diced; 2 tbsp (30 ml) olive oil; 4 carrots, cut into 1/2-inch (1 cm) slices; 1 large celeriac, cut into 3/4-inch (1.5 cm) cubes; 1 tbsp chopped flat-leaf parsley; 1 small green onion, finely chopped; Grated Parmigiano-Reggiano cheese, to taste; Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Place the chicken on a large plate. Season the inside and outside with the coarse salt and rub with the cut side of 1 lemon half for about 3 minutes or until the salt begins to dissolve. Let rest for 15 minutes. Discard the lemon half.
- Stuff the inside of the chicken with the remaining lemon halves and the celery. Brush the chicken with half of the oil (1 tbsp/15 ml). Season with pepper.
- In a large Dutch oven, combine the carrots and celeriac with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Place the chicken in the Dutch oven. Bake uncovered for 1 hour and 45 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C).
- Remove from the oven. Sprinkle the parsley, green onion and Parmesan over the chicken and vegetables.
- Serve the chicken and vegetables drizzled with the lemon and cooking juices.

Roasted Chicken with Lemon and Celeriac

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Ingredients

Preparation

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