Name: Roast chicken with celeriac chips
Prep time: See below for total cook and prep time
Cook time: 1 hour 35 mins
Yield: 6
Ingredients: 1.5kg whole chicken; 1 lemon; 1kg large (or 2 small) celeriac, peeled and sliced into fries; Low-calorie cooking spray; For the dressing:; Small bag fresh tarragon, finely chopped; 4-6 shallots, finely chopped; 2 level tsp Dijon mustard; Juice of 2 lemons, plus the unwaxed zest of 1; For the greens:; 1 large garlic clove, finely sliced; 250g cavolo nero, shredded

A white plate with strips of roasted chicken with a light drizzle of dressing, a side of cooked shredded greens and celeriac fries

Bring a twist to your next roast chicken dish with celeriac chips! This recipe has been selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time 

Cook

1 hour 35 mins

Nutritional Information:

Each 404g serving contains (includes serving suggestion)

KCal: 314
Carbs: 6.5g
Fibre: 9.1g
Protein: 40.0g
Fat: 12.0g
(Low)
Saturates: 3.0g
(Low)
Sugars: 5.0g
(Low)
Salt: 0.81g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

1.5kg whole chicken
1 lemon
1kg large (or 2 small) celeriac, peeled and sliced into fries
Low-calorie cooking spray
For the dressing:
Small bag fresh tarragon, finely chopped
4-6 shallots, finely chopped
2 level tsp Dijon mustard
Juice of 2 lemons, plus the unwaxed zest of 1
For the greens:
1 large garlic clove, finely sliced
250g cavolo nero, shredded

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Method

Step 1

Preheat your oven to 200°C/fan 180°C/ gas 6.

Step 2

Put the chicken on a non-stick baking tray and insert the lemon into the cavity. Roast for 1 hour, or until cooked through (the juices should run clear when you insert a skewer into the thickest part of the chicken).

Step 3

Meanwhile, spread the celeriac chips out on a large, non-stick baking tray in a single layer. Spray with a couple of pumps of low-calorie cooking spray and add to the oven below the chicken when it has 30 minutes left to cook.

Step 4

Remove the chicken from the oven, cover with foil and leave to rest. Turn the chips and cook for a further 15-20 minutes or until golden and tender. Meanwhile, mix together the dressing ingredients with 1-2 tbsp of water and season with black pepper. Set aside half, then cover and chill for the next day.

Step 5

Spray a non-stick frying pan with a couple of pumps of low-calorie cooking spray and place over a medium-high heat. Fry the garlic until golden, then add the cavolo nero, season with black pepper, add a splash of water and stir-fry for 5 minutes, until tender.

Step 6

Discard the skin and remove any visible fat from the chicken, then slice. Divide the chicken, chips and garlicky greens between plates, spoon over the dressing and add a twist of black pepper.

Recipe tips

If you have two portions of this left over, cool, cover and chill until the next day. To make a chicken and bulgur wheat salad, cook 70g dried bulgur wheat according to the pack instructions. Shred the chicken and chop the chips and greens. Toss everything together with the remaining dressing and ½ small bag chopped fresh parsley. Divide between 2 plates to serve.

Roast chicken with celeriac chips