In the EDF test kitchen, we're always looking for new ways to roast a chicken. Not only does the result turn out beautifully, but it makes an elegant meal that feeds your whole family (what more could you want?). Today, I'm roasting my bird with an unexpected -- but incredibly delicious -- ingredient: celery root. This heavy vegetable may look odd, but break through its dense outer layer to uncover a delightfully crisp core. If you love roasting your chicken with potatoes, then you will adore this recipe (roasted celery root becomes crunchy on the outside and silky on the inside -- just like a traditional spud). So start your ovens and get roasting tonight!
Sarah's Tip of the Day:
Don't judge a celery root by its skin (it's meant to look knobby and rough). When shopping, pick ones that are softball-size and quite firm.
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PREP: 20 MINS TOTAL TIME: 1 HOUR 20 MINS
SERVINGS:4
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
COOK'S NOTE
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.
DIRECTIONS
STEP 1
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.
STEP 2
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.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Roasted Chicken with Celery Root and Red Onion - Everyday Food with Sarah Carey
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