Roast Chicken with Braised Celery Hearts
Recipe GLPR2feed6a31348ea
A classic Mediterranean-inspired main course featuring a golden roasted 1.5kg chicken served alongside tender braised celery hearts, carrots, and aromatics. The vegetables are gently simmered in chicken stock infused with bay leaves, thyme, and garlic, then reunited with the rested chicken for an elegant presentation that serves 10 guests.
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Ingredients
1 tablespoon butter
4 whole celery hearts, halved lengthways
3 carrots, chopped
4 bay leaves
few thyme sprigs
6 garlic cloves, skin left on
600 ml fresh chicken stock
1 whole chicken, 1.5 kg
small bunch small bunch parsley, chopped
salt and black pepper to taste
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6). In a large shallow ovenproof casserole dish, melt the butter over medium heat. Add the halved celery hearts and chopped carrots, cooking gently for 4-5 minutes, stirring occasionally, until they begin to soften.
Stir in the bay leaves, thyme sprigs, and unpeeled garlic cloves. Season generously with salt and black pepper. Pour the fresh chicken stock around the vegetables, bring to a simmer, then remove from the heat.
Place the whole chicken directly into the casserole dish, nestling it among the vegetables. Season the chicken skin thoroughly with salt and pepper. Transfer to the preheated oven and roast for 1 hour and 40 minutes, until the skin is golden and the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
Remove the chicken from the dish and transfer to a cutting board to rest for 20 minutes. This allows the juices to redistribute throughout the meat.
While the chicken rests, place the casserole dish back on the stovetop over medium-high heat. Bring the celery, carrots, and braising liquid to a gentle simmer for 2-3 minutes to warm through. Stir in the chopped parsley and adjust seasoning as needed.
Transfer the braised celery, carrots, and sauce to a serving dish. Carve the rested chicken into portions and arrange on a serving board. Serve alongside the braised vegetables and sauce, allowing guests to help themselves.
