I’m a big fan of jointing my own chicken and putting all the pieces in separate bags in the freezer for using at various stages. It’s a bit of a job to do it initially (I try do three of four together- makes the mess worthwhile). Also it gives me an excuse to get some crispy chicken skin on the go. Mmmm. This recipe uses legs, but could work just aswell with thighs, but I might allow two thighs per person. You need to serve it with the salad as the dressing balances the intense sweetness of the honey glazed celeriac.
Roast Chicken with Celeriac Chips
1 large celeriac
2 tablespoons of honey
5 tablespoons of olive oil
2 tablespoon of semolina
2 free-range chicken legs (thigh and drumstick)
A small bunch of fresh thyme
1 teaspoon of cider vinegar
1 lemon, half zested and juiced
A pinch of caster sugar
Green salad, to serve
Heat the oven to 180°C. Peel and slice the celeriac into 3cm x 7cm chips, or just chunky chip size. Toss in a bowl with the semolina then the honey and 2 tablespoons of olive oil, and season well.
Heat a frying pan to high, preferably one that you can use in the oven too. In other words- no plastic handle. Rub the chicken legs with olive oil, season, then fry skin-side down for 3 minutes or until golden.
Add the celeriac chips under the skin side up chicken, 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 thyme, 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 green salad being served with the chicken and chips.