An easy and stress-roast recipe. Have alongside your favourite greens for a simple and healthy meal with leftovers you’ll want to eat all week.
Roast chicken, celeriac and pearled spelt.
A special shoutout to Helena Jenkinson, for the beautifully handmade plates.
Shopping list: (serves 4)
Whole large chicken x 1
Celeriac (finely cubed) x 2
Large white onion (finely diced) x 1/2
Pealed spelt x 300g
Garlic cloves (grated) x 4
Zest of 1 lemon
Chicken stock x 400ml
Good quality Italian extra virgin olive oil
Set your oven to 200 degrees celsius.
Mix together 200ml of regular olive oil with your garlic, a large handful of thyme, the lemon zest and black pepper. Cover your bird well with the oil, sprinkling generously with sea salt.
Place in your oven for 15 minutes. At this point knock the temp down to 180, and roast for another 95 minutes. Baste once half-way through, and once again 15 minutes before you take the chicken out.
Leave to rest for 15 minutes before carving.
During this time you can fry your celeriac in a pan on a medium-high heat, until just starting to colour. Add your onion and continue on the heat for another 5 minutes. Add your pearled spelt, and continue to cook for another 10 minutes.
At this point, begin to gradually add your chicken stock. Treating it like a risotto, stirring regularly, add more fresh thyme.
Season well throughout.
Before serving, stir in big handfuls of fresh basil and your spinach.
Serve with a drizzle of your best Italian olive oil.