Herb-roasted chicken with root vegetables and pan gravy

How to make it

1. 1

   Preheat the oven to 200°C.

2. 2

   Peel the celeriac, carrots and parsnip. Cut into evenly sized pieces. Peel the onion and cut into wedges.

3. 3

   Toss all the root vegetables and onion with rapeseed oil, half of the thyme and rosemary, salt and pepper in an ovenproof dish.

4. 4

   Season the chicken with salt, pepper, the rest of the thyme and rosemary and the crushed garlic. Place the chicken on top of the root vegetables in the dish.

5. 5

   Roast in the oven for about 20-25 minutes until the chicken reaches an internal temperature of 72°C and the root vegetables are tender and nicely coloured.

6. 6

   Remove the chicken and root vegetables. Pour the juices that have collected in the dish into a small saucepan.

7. 7

   Add the chicken stock and apple cider vinegar to the saucepan. Let it reduce for 3-4 minutes.

8. 8

   Take the pan off the heat and finish the gravy by whisking in the butter. Season with salt and black pepper.

9. 9

   Slice the chicken and serve straight away with the oven-roasted root vegetables and the hot gravy.