Roast chicken with celeriac chips with tarragon dressing

Roast chicken with celeriac chips with tarragon dressing
  • Serves icon Serves 4
  • Time icon 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
Calories
627kcals
Fat
37.7g (6.3g saturated)
Protein
33.8g
Carbohydrates
37.6g (24g sugars)
Fibre
18.9g
Salt
1.2g

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

  1. 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.
  2. 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.
  3. 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.

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