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Roast chicken with braised celery and carrots

Roast chicken with braised celery and carrots, yesterday’s Sunday roast. I made it to use up the huge celery that was lingering around the fridge.

It’s a recipe I came across at @bbcgoodfood years ago and made over and over again.

Here is how I make it nowadays;


4 tablespoons olive oil

400 gr celery, chopped

3 carrots, chopped

4 bay leaves

3-4 thyme sprigs

6 garlic cloves, skin left on

600ml chicken stock

1 large chicken


  1. Heat the oven to 180° fan.

  2. Heat 2 tablespoons of the olive oil in an ovenproof dish, add the carrots and celery and fry for 10 minutes.

  3. Add chicken stock, bay leaves, thyme and garlic to the pan and bring to simmer, turn off the heat.

  4. Season the chicken well with salt and black pepper and rub it with 2 tablespoons of olive oil.

  5. Nestle the chicken on the vegetables and transfer the dish to the oven and cook for 1 hour 40 minutes, until the chicken is golden.

  6. Rest 20 minutes before serving.


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