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Roast Chicken & Celeriac Chips with Tarragon Dressing |
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| Serves 2 |
Prep 30 mins |
Cooking 40 mins |
Easy |
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Ingredients |
1/2 celeriac (about 400g)
3 tbsp honey
4 tbsp olive oil (2 for the honey + 2 for the dressing)
6 tbsp semolina flour or polenta
2 free-range chicken legs (thigh and drumstick)
Olive oil
A small bunch of fresh tarragon
1 lemon, zested and juiced
A pinch of caster sugar
Green salad, to serve
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Adapted from Delicious Magazine |
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Heat the oven to
200°C/fan180°C/gas 6. Peel and slice the celeriac into 3cm
x 7cm chips (more like wedges). Toss in a bowl with the honey and 2 tbsp
olive oil, then dust with the semolina flour or polenta
and season well. Put in a large roasting tin.
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Heat a frying pan to high. Rub
the chicken legs with olive oil, season, then fry
skin-side down for 3 minutes or until golden both sides. Add to the
roasting tin skin-side up, then roast in the oven for 40
minutes, tossing occasionally, or until the chicken is
cooked through and the chips are golden and crisp.
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Meanwhile, finely chop the
tarragon, then shake in a lidded jar with the lemon zest and juice, caster sugar and
remaining olive oil. Drizzle the dressing over the chicken
and chips, then serve with a green salad.
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DAILY
DINNERS 
