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Roast chicken with braised celery hearts

Roast chicken with braised celery hearts

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal581
fat38g
saturates12g
carbs8g
sugars7g
fibre4g
protein53g
low insalt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

Rating: 5 out of 5.2 ratings
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