Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Roast chicken with braised celery hearts
Serves 4
Easy
Prep:
Cook:
This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours
Skip to ingredients
Loading...
- 1 tbsp butter
- 4 whole celeryhearts, halved lengthways
- 3 carrotschopped
- 4 bay leaves
- few thymesprigs
- 6 garlic clovesskin left on
- 600ml fresh chicken stock
- 1 chickenweighing 1.5kg/3lb 5oz
- small bunch parsleychopped
Nutrition: per serving
- kcal581
- fat38g
- saturates12g
- carbs8g
- sugars7g
- fibre4g
- protein53g
- salt1.2glow
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.
