Roasted Chicken with Lemon and Celeriac
Roasted Chicken with Lemon and Celeriac
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Ingredients
  • 1 chicken, about 4 lb (1.8 kg)
  • 4 tsp coarse salt
  • 3 lemons, scrubbed clean and halved
  • 4 stalks celery, diced
  • 2 tbsp (30 ml) olive oil
  • 4 carrots, cut into 1/2-inch (1 cm) slices
  • 1 large celeriac, cut into 3/4-inch (1.5 cm) cubes
  • 1 tbsp chopped flat-leaf parsley
  • 1 small green onion, finely chopped
  • Grated Parmigiano-Reggiano cheese, to taste
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 400°F (200°C).
  • Place the chicken on a large plate. Season the inside and outside with the coarse salt and rub with the cut side of 1 lemon half for about 3 minutes or until the salt begins to dissolve. Let rest for 15 minutes. Discard the lemon half.
  • Stuff the inside of the chicken with the remaining lemon halves and the celery. Brush the chicken with half of the oil (1 tbsp/15 ml). Season with pepper.
  • In a large Dutch oven, combine the carrots and celeriac with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Place the chicken in the Dutch oven. Bake uncovered for 1 hour and 45 minutes or until a meat thermometer inserted into the thigh, without touching the bone, reads 180°F (82°C).
  • Remove from the oven. Sprinkle the parsley, green onion and Parmesan over the chicken and vegetables.
  • Serve the chicken and vegetables drizzled with the lemon and cooking juices.
  • Description
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