Roasted Chicken Recipe

Preparation

1. 1

   Roasting the Chicken

   Preheat your oven to 200°C (400°F). Season the whole chicken inside and out with salt and black pepper. Rub olive oil all over the skin and place it on a roasting rack in a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with pan juices.

2. 2

   Preparing the Celery Root Purée

   While the chicken is roasting, peel and chop the celery root into cubes. Boil in salted water until tender (about 20 minutes). Drain and blend with heavy cream and butter until smooth. Season with salt and pepper to taste.

3. 3

   Sautéing the Salsify

   Peel and slice the salsify into thin rounds. In a pan, heat some olive oil and sauté the salsify until golden and tender, about 10-15 minutes. Season with salt and pepper.

4. 4

   Charred Scallions

   Trim the scallions and char them on a grill or in a hot pan until they are slightly blackened and tender, about 5 minutes.

5. 5

   Making the Maple Jus

   In a saucepan, combine the chicken stock and maple syrup. Bring to a simmer and reduce until slightly thickened, about 10 minutes.

6. 6

   Plating the Dish

   On a plate, spoon some celery root purée, top with roasted chicken, arrange sautéed salsify, charred scallions, and mizuna greens around the chicken. Drizzle with maple jus before serving.