Reviews Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4 Roasted Chicken with Celery Root and Onion
Ingredients Ingredient Checklist 1 whole chicken (3 1/2 to 4 pounds), patted dry Coarse salt and ground pepper 1 large red onion, cut into 1/2-inch wedges, root end left intact 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges 1/4 to 1/2 teaspoon red-pepper flakes 4 teaspoons lemon zest, plus 4 teaspoons lemon juice
Cook’s Notes Lemon Lesson: If you’re not using peeled celery root right away, keep it in a bowl of cold water with a squeezed lemon. The acid will prevent the white flesh from browning.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4 Roasted Chicken with Celery Root and Onion
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 20 mins
Servings: 4
prep: 20 mins
total: 1 hr 20 mins
prep:
20 mins
total:
1 hr 20 mins
Servings: 4
4
Roasted Chicken with Celery Root and Onion
Roasted Chicken with Celery Root and Onion
Ingredients
Ingredients
- 1 whole chicken (3 1/2 to 4 pounds), patted dry Coarse salt and ground pepper 1 large red onion, cut into 1/2-inch wedges, root end left intact 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges 1/4 to 1/2 teaspoon red-pepper flakes 4 teaspoons lemon zest, plus 4 teaspoons lemon juice
Directions
Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine. Place on a rimmed baking sheet and roast 20 minutes.
Remove sheet from oven and arrange onion and celery root around chicken, turning to coat with drippings. Top vegetables with red-pepper flakes and season with salt and pepper. Roast until vegetables are tender and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer should read 165 degrees when inserted into the thickest part of a thigh, avoiding bone), about 30 minutes, flipping vegetables halfway through. Let chicken rest 10 minutes before carving. To serve, sprinkle chicken and vegetables with lemon zest and juice.
Cook’s Notes Lemon Lesson: If you’re not using peeled celery root right away, keep it in a bowl of cold water with a squeezed lemon. The acid will prevent the white flesh from browning.
Cook’s Notes
Lemon Lesson: If you’re not using peeled celery root right away, keep it in a bowl of cold water with a squeezed lemon. The acid will prevent the white flesh from browning.
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 4 3 star values: 6 2 star values: 0 1 star values: 0
All Reviews for Roasted Chicken with Celery Root and Onion
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken with Celery Root and Onion
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
