LEMON ROAST CHICKEN WITH CELERIAC
Easy roast dinner without to many carbs shh!
Provided by Amelia's dinners
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.
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