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Roast chicken with celeriac chips with tarragon dressing

Name: Roast chicken with celeriac chips with tarragon dressing
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 large celeriac (about 750g); 3 tbsp honey; 4 tbsp olive oil; 2 tbsp semolina flour or polenta; 2 free-range chicken legs (thigh and drumstick); Olive oil; A small bunch of fresh tarragon; 1 tsp cider vinegar; 1 lemon, zested and juiced; A pinch of caster sugar; Green salad, to serve

Easy
January 2015

Easy
January 2015

Test kitchen approved

Serves 4
Hands-on time 30 min, oven time 40 min

An easy roast chicken recipe served with homemade celeriac chips.

Nutrition: per serving

Calories: 627kcals
Fat: 37.7g (6.3g saturated)
Protein: 33.8g
Carbohydrates: 37.6g (24g sugars)
Fibre: 18.9g
Salt: 1.2g

Nutrition: per serving

Calories: 627kcals
Fat: 37.7g (6.3g saturated)
Protein: 33.8g
Carbohydrates: 37.6g (24g sugars)
Fibre: 18.9g
Salt: 1.2g

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Ingredients

1 large celeriac (about 750g)
3 tbsp honey
4 tbsp olive oil
2 tbsp semolina flour or polenta
2 free-range chicken legs (thigh and drumstick)
Olive oil
A small bunch of fresh tarragon
1 tsp cider vinegar
1 lemon, zested and juiced
A pinch of caster sugar
Green salad, to serve

Method

Heat the oven to 200°C/fan180°C/gas 6. Peel and slice the celeriac into 3cm x 7cm chips. Toss in a bowl with the honey and 2 tbsp olive oil, then dust with the semolina flour or polenta and season well. Put in a large roasting tin.
Heat a frying pan to high. Rub the chicken legs with olive oil, season, then fry skin-side down for 3 minutes or until golden. Add to the roasting tin skin-side up, then roast in the oven for 40 minutes, tossing occasionally, or until the chicken is cooked through and the chips are golden and crisp.
Meanwhile, finely chop the tarragon, then shake in a lidded jar with the cider vinegar, the lemon zest and juice, caster sugar and remaining olive oil. Drizzle the dressing over the chicken and chips, then serve with a green salad.