A total crowd-pleaser no matter what the season.Gather Journal Roasted Chicken
A generously endowed chicken is festooned with a bouquet of fresh herbs and lemon, then surrounded by an army of garlic cloves (no need to even peel them) and knobby Hobbit-like bulbs of celery root and roasted to crispy perfection. It is, simply put, a total head-turner.
Preheat oven to 425°F. If using whole celery roots, poke a few times with a fork then microwave 5 minutes (see note below if you don’t own a microwave). Remove from microwave and wrap each in foil and let sit while preparing chicken. Be careful, bundles can get very hot.
Finely chop enough herbs to make 1 Tbsp then stir into butter. Gently loosen skin on breast and smear herb butter under skin. Season chicken inside and out with salt and pepper. Put lemon half, a couple cloves of garlic, and remaining herb sprigs inside.
Tie chicken and place in a large roasting pan. Discard foil from celery roots then toss with remaining garlic and olive oil and scatter around chicken.
Roast until chicken is cooked through and celery roots are tender, about 50 minutes. Set on a board to rest.
Note: If you don’t own a microwave, celery roots can be tossed with oil and cooked in a separate baking pan. Start with oven at 350°F about 45 minutes before chicken and garlic are roasted. Increase oven to 425°F when adding the chicken and garlic to the oven.