Roasted Chicken Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Pat chicken breasts dry with paper towels. Season both sides with 2 tsp kosher salt and 1 tsp black pepper. Tuck thyme sprigs under the skin or alongside the breasts and place smashed garlic cloves nearby in the roasting pan. Zest the lemon and reserve; cut lemon into halves.

Sear

In a large ovenproof skillet or roasting pan, heat 3 tbs olive oil over medium-high heat until shimmering. Add chicken breasts skin-side down and sear without moving for 4–5 minutes, until skin is deep golden brown. Flip and sear the other side 2 minutes. Add 2 tbs butter to the pan and baste the chicken for 30 seconds.

Roast

Add lemon halves cut-side down to the pan near the chicken. Transfer the skillet to the preheated oven and roast 18–22 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove from the oven and transfer chicken to a cutting board; tent loosely with foil and let rest 8–10 minutes (carryover will bring to 165°F/74°C). Reserve pan juices for finishing.

Cook the vegetables

Place the diced celery root and peeled potato in a medium pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 18–22 minutes. Drain well.

Blend to purée

Return drained vegetables to the pot or a blender. Add 1 cup milk, 1 cup heavy cream, 2 tbs butter, 1 tsp salt, and 1/2 tsp white pepper. Puree with an immersion blender or in batches in a blender until completely smooth and velvety. If the purée is too thick, add additional milk 1 tbsp at a time until desired consistency is reached. Taste and adjust seasoning. Stir in chopped chives if using and keep warm.

Roast the sturdier vegetables

Increase oven to 425°F (if not already). On a rimmed baking sheet, toss baby carrots and halved brussels sprouts with 2 tbs olive oil, 3/4 tsp salt and 1/2 tsp black pepper. Spread in a single layer and roast for 18–22 minutes until caramelized and tender, turning once halfway through.

Sauté tender vegetables

While the carrots and sprouts roast, heat 1 tbs butter in a skillet over medium-high heat. Add trimmed asparagus and sauté 3–4 minutes until bright green and just tender. Stir in 1 tsp honey and season lightly with salt and pepper. Remove from heat.

Rewarm any resting pan juices over medium heat on the stovetop. If you want a quick pan sauce, add 1/4 cup water or chicken stock to the pan, scrape up browned bits, and simmer 1–2 minutes; whisk in 1 tsp cold butter to finish and season to taste.

To plate: Spoon a generous portion (about 3/4 cup) of celery root purée in the center of each plate. Arrange roasted carrots and brussels sprouts on one side and asparagus on the other. Slice the rested chicken breast crosswise into 3–4 pieces and fan over the purée. Drizzle 1–2 tbs of the pan sauce or juices over the chicken and vegetables. Sprinkle with chopped parsley and a little lemon zest for brightness. Serve immediately.