Roast chicken with braised celery hearts

• butter↗1 tbsp tbsp
• whole celery↗4

  hearts, halved lengthways

• carrots↗3

  chopped

• bay leaves↗4
• few thyme

  sprigs

• garlic cloves↗6

  skin left on

• fresh chicken stock↗600ml ml
• chicken↗1

  weighing 1.5kg/3lb 5oz

• small bunch parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.

2. 2

   Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.

3. 3

   To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.