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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and rub it with olive oil, salt, and pepper. Place garlic cloves and thyme inside the cavity of the chicken along with the lemon, cut in half.
- 2
Roast the Chicken
Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste the chicken with the juices every 30 minutes.
- 3
Cook the Forbidden Rice
While the chicken is roasting, rinse the forbidden rice under cold water. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the water is absorbed.
- 4
Prepare Celery Root
Peel and dice the celery root into small cubes. In a separate pot, bring salted water to a boil and cook the diced celery root for about 15-20 minutes, until tender. Drain and set aside.
- 5
Make Chicken Jus
Once the chicken is done, remove it from the oven and let it rest for 15 minutes. Pour the drippings from the roasting pan into a small saucepan, add chicken stock, and simmer for 10 minutes to reduce slightly. Strain if desired.
- 6
Serve
Slice the chicken and serve it over a bed of forbidden rice with the cooked celery root on the side. Drizzle with chicken jus before serving.