This roast chicken with shallots and celeriac chips is one of my favorite mid-week roast recipes. Roast chicken is one of the easiest and straightforward meals, but this version has a healthier kick and a different flavor, but still very easy and relatively quick to make.
I choose to use the tighs instead of a whole chicken, as they are easier to prepare and quick to cook. Shallots add lots of flavor, while the celeriac chips, add a nutty taste and much less sugars than potatoes. If prefer you can substitute the celeriac chips with celeriac & thyme mash.
Thyme and shallots roast chicken with celeriac chips
A delicious and low sugar alternative to the usual roast chicken dinner.
- a packet of chicken thighs
- a small celeriac
- 8-10 shallots
- some thyme
- half a lemon
- 2-3 garlic cloves
- extra virgin olive oil
- sea salt to taste
- Step 1 Prepare the vegetables, cut the celeriac in big chunks and put them in the roasting dish together with the shallots.
- Step 2 Season the chicken putting some small pieces of garlic and a bit of thyme inside the thighs, rub the meat with some sea salt, and put them in the dish.
- Step 3 Add some 2-3 lemon slices cut in half, sprinkle with some olive oil and cook for nearly an hour at 180/200 degrees according to the type of oven. Enjoy!