Roast Chicken with Lemon and Two Celeries

Name: Roast Chicken with Lemon and Two Celeries
Prep time: 15 min
Cook time: 75 min
Total time: 100 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 whole chicken (about 1.8 kg (4 lbs)); 2 lemons (halved); 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper (freshly ground); 3 garlic cloves (crushed); 4 celery stalks (cut into large pieces); 1 medium celery root (peeled and cubed)

100 min 6 servings Medium

All Recipes

Savoury roast chicken infused with lemon and complemented by both celery stalks and celery root.

Prep

15 min

Cook

75 min

Total

100 min

Servings

Difficulty

Medium

Roast chicken is a classic comfort dish, beloved for its crispy skin and juicy interior. This recipe elevates the traditional roast with the bright, zesty flavour of lemon and the earthy, aromatic notes of both celery stalks and celery root. It's a perfect centerpiece for a family dinner or a special occasion. The combination of lemon and celery adds a refreshing twist, balancing the richness of the roasted chicken. Both celeries offer distinct textures and flavours: the stalks bring a subtle crunch, while the root provides a creamy, nutty undertone when roasted.

Instructions

Preheat and prepare

Preheat your oven to 190°C (375°F). Rinse the chicken inside and out, then pat dry with paper towels.

Pro tip: Drying the chicken helps achieve a crispier skin.

Season the chicken

Rub the chicken all over with olive oil, salt, and pepper. Stuff the cavity with lemon halves and crushed garlic.

Prepare the roasting pan

Place the celery stalks and celery root in a large roasting pan. Lay the chicken on top of the vegetables.

Pro tip: The vegetables will absorb flavour from the chicken drippings.

Roast the chicken

Roast in the preheated oven for 75 minutes, basting every 20 minutes.

Pro tip: Rotate the pan halfway through for even browning.

Check doneness

Use a meat thermometer to check the internal temperature in the thickest part of the thigh, ensuring it reaches 74°C (165°F).

Pro tip: Avoid touching bone with the thermometer for an accurate reading.

Rest before serving

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Pro tip: Resting allows the juices to redistribute throughout the meat.

💡

Tips & Tricks

Ensure the chicken is at room temperature before roasting for even cooking.
Use a meat thermometer to check the internal temperature of the chicken.
Baste the chicken every 20 minutes for a crisp, golden skin.
Let the chicken rest before carving to retain juices.

Frequently Asked Questions

Comment préparer un poulet rôti au four?

Préparer un poulet rôti au four en l'assaisonnant avec de l'huile d'olive, du sel, du poivre, et le farcir de citron et d'ail. Rôtir à 190°C pendant 75 minutes.

Quelle température doit atteindre le poulet rôti?

La température interne du poulet rôti doit atteindre 74°C (165°F).

Combien de temps faut-il cuire un poulet entier au four?

Un poulet entier doit cuire environ 75 minutes à 190°C (375°F).

Comment obtenir une peau croustillante sur le poulet rôti?

Pour une peau croustillante, assurez-vous que le poulet est bien sec avant de le rôtir et arrosez-le régulièrement avec son jus.

Peut-on préparer le poulet à l'avance?

Oui, vous pouvez assaisonner le poulet à l'avance et le conserver au réfrigérateur jusqu'à ce que vous soyez prêt à le rôtir.

Serving Suggestions

Serve this roast chicken with a side of roasted potatoes or a fresh green salad for a complete meal. Pair it with a crisp white wine, like a Sauvignon Blanc, to complement the citrus notes. You can prepare the chicken a day ahead by seasoning it and storing it in the refrigerator. Leftovers can be stored in an airtight container in the fridge for up to three days.

Nutrition per serving

450

Calories

35g

Protein

30g

A classic roast chicken with a medley of perfectly roasted vegetables, ideal for a comforting family meal.

Medium125 min

See the recipe

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