Roast Chicken With Celeriac Mash And Buttered Peas

We are second month into our southern winter but we surely can't complain about the weather at the moment. Melbourne has been unusually mild for this time of the year; one can easily think spring has arrived early if not for the bare naked trees and winter blooms. Unfortunately going back to dishes more suitable for warmer months can be tricky with the absence of the many seasonal produce. A better option would be to embrace the warm weather and enjoy the wonderful array of winter crops I think. 

Celeriac is in season and they are big, sweet and cheap at the moment. Many don't give this rather ugly but versatile vegetable a second look, and I can only imagine they are just as many that have no idea what to do with it either. This root vegetable (related to celery) can be made into chips; turned into the most delicious soup; added to a roast or turned into a very delicious and creamy mash that is the star of today's dish.

I don't normally do the "butter under the skin" thing when it comes to roasting a chicken but since they are some leftover thyme and plenty of butter in the fridge, I thought I might just give it a go. If you can't be bothered with this fiddly step, simply refer to my other roast chicken recipes. (click here and here.)

serve 2 to 3 as a one dish meal
oven preheated at 200 C (conventional)
you'll need;
1 free range chicken (~1.2 kg)
1/4 block of butter
a handful of thyme
a handful of rosemary
salt and pepper to taste

for the celeriac mash;
1 celeriac, peeled and cut into cubes
2 potatoes, peeled and cut into chunks
a small knob of butter
4 tbs of sour cream
salt and pepper to taste

for the buttered peas;
2 cups of frozen peas
a small knob of butter
salt and pepper to taste

For the herbed butter - place butter and herbs into a food processor and blend well.

Carefully loosen the skin of the chicken with your finger to create a space between the skin and the flesh.

Distribute the herbed butter evenly under the skin.

Place the chicken onto a baking tray. I also stuffed the cavity of the bird with some extra thyme and rosemary. Drizzle with a little olive oil and season well.

Roast chicken for 55 to 60 minutes in the preheated oven. Rest chicken for at least 20 minutes at a warm place before carving. To make the gravy - discharge most of the fat and place the pan on the stove. Add half a cup of stock to the pan, scrapping up all the brown sticky bits at the bottom of the pan. Reduce a little before thickening the sauce with a little corn flour solution.

For the celeriac mash - boil celeriac and potatoes in plenty of water until vegetables are tender. Drain well and return the vegetables to the pot, add butter, sourcream and blend until smooth. Season with salt and pepper.

Serve chicken with celeriac mash, buttered peas and drizzle some of the gravy over.