ROAST CHICKEN WITH BRAISED CELERY HEARTS

Roast chicken with braised celery hearts image

This simple, one-pan dish is a feast of tender chicken and fresh autumnal flavours

Provided by Barney Desmazery

Time 1h55m

Number Of Ingredients 9

Ingredients

1 tbsp butter
4 whole celery hearts, halved lengthways
3 carrots , chopped
4 bay leaves
few thyme sprigs
6 garlic cloves , skin left on
600ml fresh chicken stock
1 chicken , weighing 1.5kg/3lb 5oz
small bunch parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.

Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 53 grams protein, Sodium 1.2 milligram of sodium