Roasted Chicken with Lemon and Celeriac
Roasted Chicken with Lemon and Celeriac
Open in full-screen mode

Roasted Chicken with Lemon and Celeriac

30 MIN
1 H 45 MIN
4 to 6
4 to 6



  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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).
  5. Remove from the oven. Sprinkle the parsley, green onion and Parmesan over the chicken and vegetables.
  6. Serve the chicken and vegetables drizzled with the lemon and cooking juices.


  1. I couldn't stuff the rest of the lemons into the chicken. Use only 2 lemons instead.

  2. Delicious and easy to prepare. Served it on a bed of polenta which complemented the flavour beautifully.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.