In the EDF test kitchen, we're always looking for new ways to roast a chicken. Not only does the result turn out beautifully, but it makes an elegant meal that feeds your whole family (what more could you want?). Today, Sarah Carey is roasting her bird with an unexpected -- but incredibly delicious -- ingredient: celery root. This heavy vegetable may look odd, but break through its dense outer layer to uncover a delightfully crisp core. If you love roasting your chicken with potatoes, then you will adore this recipe (roasted celery root becomes crunchy on the outside and silky on the inside -- just like a traditional spud). So start your ovens and get roasting tonight!
Ready, Set, Roast! But first, pick up these ingredients:
- 1 whole chicken (3 1/2 to 4 pounds), patted dry
- Coarse salt and ground pepper
- 1 large red onion, cut into 1/2-inch wedges, root end left intact
- 1 medium celery root (about 1 pound), peeled and cut into 1/2-inch wedges
- 1/4 to 1/2 teaspoon red-pepper flakes
- 4 teaspoons lemon zest, plus 4 teaspoons lemon juice