Roast chicken with braised celery hearts

4 servings 600 kcal or less braised vegetables carrot carrots celery celery recipe chicken chicken recipe family recipe mains one-pot recipes over an hour pot roast chicken roast recipe seasonal recipe sunday lunch recipe

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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

Method

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.