Roast chicken with braised celery hearts

Ingredients

• 1 tbsp butter
  
• 4 whole celery
  
  hearts, halved lengthways
• 3 carrots
  
  , chopped
• 4 bay leaves
• few thyme
  sprigs
• 6 garlic cloves, skin left on
• 600ml fresh chicken stock
• 1 chicken
  
  , weighing 1½ kg/3lb 5oz
• small bunch parsley
  
  , chopped

  Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the butter in a large shallow ovenproof casserole dish and fry the celery and carrots on a medium heat for 4-5 mins. Add the bay, thyme, garlic and seasoning, then pour over the stock. Bring to a simmer, then turn off the heat.
     
  2. Sit the chicken in the dish, nestling it into the veg. Season well, transfer to the oven and roast for 1 hr 40 mins until the skin is golden. Remove to a board to rest for 20 mins.
     
  3. To serve, reheat the celery and sauce, scatter with parsley and tip into a serving dish. Carve the chicken into portions and serve on a board with the celery for everyone to help themselves.
     Source:  bbcgoodfood.com