Lemon Roast Chicken With Celeriac Recipes
ROAST CHICKEN WITH CELERIAC
Provided by Roger Mooking
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
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-ROASTED CHICKEN
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon., Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts : Calories 318 calories, Fat 19g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 730mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
ROAST CHICKEN WITH LEMON & ROSEMARY ROOTS
You can eat this roast chicken as a healthy Sunday lunch. Swede, celeriac and carrots flavoured with rosemary, lemon and garlic ramp up the taste
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
- Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-1 1/4 hrs until the chicken is tender but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam one of the bags of kale (if you're eating this over two days for the Healthy Diet Plan, otherwise steam both).
- Squeeze the garlic from the skins, carve the chicken and serve with the vegetables.
Nutrition Facts : Calories 427 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
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