We received celeriac in our farm share, which I’ve never used before. When I looked up recipes for it, most of them had to do with roasting it with other root vegetables, so I decided it was time for roast chicken and veggies. I cut up the celeriac along with carrots, parsnips, portobello mushrooms, red onion, yukon gold potatoes (just a few), garlic cloves, and brussels sprouts, trying to get everything to about the same size–maybe an inch across. I tossed these with just a touch of olive oil, salt, and pepper and topped with some thyme from the garden. I chopped up some more garlic and thyme, and put it under the skin of a couple of chicken legs, and rubbed a bit of olive oil and pepper on the chicken. These were kosher chicken legs, so they were already salted, but if they weren’t I would have added some salt to the thyme and garlic under the skin. I put it all in the oven at 450 degrees for about 45 min, until the chicken was up to temp and the potatoes and carrots were tender.
It came out delicious! My husband and I prefer the dark meat chicken, and legs are perfect for our family of 4, since my husband and I can each take a thigh, and the kids each get a drumstick. However, with the dark meat you do end up with a bit more chicken fat in the bottom of the dish. I used a slotted spoon to serve the veggies. You could use chicken breasts instead if you like them. If I was going to serve more people than just my family, I would use a mixture of white and dark meat, like a whole cut up chicken.