Best Lemon Roast Chicken With Celeriac Recipes

Roast Chicken with Celeriac image

Provided by Roger Mooking

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

1 celeriac, peeled and coarsely diced
3 carrots, coarsely diced
1 leek, green top removed, split in half and rinsed thoroughly
3 tablespoons vegetable oil
1 (4-pound) whole chicken
1 lemon, cut in half
2 shallots, coarsely diced
1/2 bunch fresh thyme
1/2 bunch fresh sage
3 to 4 cloves garlic, smashed
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F.
Put the diced celeriac, carrots, and leek in a large roasting pan and drizzle with vegetable oil. Season the vegetables with salt and pepper, then toss and spread evenly in pan.
Season the inside of the chicken with salt and pepper. Stuff the chicken, beginning with 1/2 lemon, shallots, thyme, sage, and garlic, and ending with the other 1/2 lemon.
Tuck the wings under the chicken to secure and truss the chicken legs with kitchen twine. Season the outside of the chicken well with salt and pepper and place the bird on top of the oiled vegetables.
Place the roasting pan in the oven and roast until the chicken is cooked through and the juices run clear, approximately 1 1/2 hours or when an instant read thermometer inserted in the thigh, not touching the bone, reaches 185 degrees F.

Lemon and Garlic Roast Chicken image

Provided by Ina Garten

Categories main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 10

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.