• Fresh whole chicken - choose size according to how many you will be cooking for.
  • Large lemon
  • Baby carrots
  • Sugar snap peas
  • 2 courgette sliced
  • 2 red onions 1/4 ed
  • Baby corn
  • Olive oil
  • Celeriac
  • Rosemary
  • Large knob of butter
  • 1 clove of garlic
  • Corn flour


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    Heat the butter, garlic and rosemary in a frying pan, add the celeriac and cook until golden, stiring continually. Season with salt and pepper.
  • STEP 5
    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.
  • STEP 6
    Once gravy is done plate chicken up and serve with veggies and celeriac.

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