- 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.
