Fresh whole chicken - choose size according to how many you will be cooking for.
Sugar snap peas
2 courgette sliced
2 red onions 1/4 ed
Large knob of butter
1 clove of garlic
Put carrots, sliced courgette, peas, and quartered onions and baby corn into a roasting tin season with salt and pepper and drizzle with olive oil.
Place the whole chicken on top of veggies, remove the string from the chicken, put half of the rosemary in this chicken along with the lemon cut in half.
Place on the oven this should cook on 5/6 for an hour or until the chicken is fully cooked. Now peal and chop the celeriac into inch cubes.
Heat the butter, garlic and rosemary in a frying pan, add the celeriac and cook until golden, stiring continually. Season with salt and pepper.
Once cooked remove chicken from the oven and carve, remove veggies to serving plate and add juices to a saucepan. Mix corn flour with a little cold water and mix on a high heat with the chicken and veggie juices until you have your gravy.
Once gravy is done plate chicken up and serve with veggies and celeriac.