Roast chicken with braised celery hearts

Roast chicken with braised celery hearts

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Cooking time

Prep: 10 mins Cook: 1 hr, 45 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
581
protein
53g
carbs
8g
fat
38g
saturates
12g
fibre
4g
sugar
7g
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

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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.

Recipe from Good Food magazine, November 2010

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