One-pot chicken with celeriac and watercress salad
I love serving chicken like this – catching all the juices and drizzling them into serving dishes in a soupy, stew-like way. This dish is also delicious served with chunky bits of toasted sourdough tossed through.
Next, try Rosie's recipe for chocolate and blackberry pots for a winning dessert.
See all the best recipes from the House & Garden archive.
Ingredients
Ingredients
For the dressing
Method
Step 1
Heat the oven to 220°C/fan oven 200°C/mark 7. Melt half the butter in a large heavy-based, lidded pot, which is deep enough to hold the chicken. Add the onion and the rosemary, fry for 10 minutes to soften, then stir in the celeriac. Season with salt and freshly ground black pepper.
Step 2
Mix the remaining 25g butter with the garlic and push under the breast skin of the chicken. Season generously. Add the chicken to the pot on top of the onion and celeriac. Roast, uncovered, for 15 minutes, until the skin begins to crisp.
Step 3
Reduce heat to 180°C/fan oven 160°C/gas 4 and cover with a lid. Roast for a further 1 hour until the chicken is cooked through and the vegetables are tender. Lift the chicken out of the pot, place on a board, cover loosely with foil and leave to rest for 10 minutes.
Step 4
For the dressing, shake together the vinegar, honey and olive oil in a jar. Pour into a serving dish. Scoop the celeriac and onion from the pot with a slotted spoon, leaving any juices behind, and add to the serving dish. Toss in the watercress and toasted pumpkin seeds and almonds and add the grated parmesan.
Step 5
Carve the chicken and serve on plates doused in the roasting and resting juices, with the salad on the side.
