Roast chicken with lemon rosemary roots
Ingredients
- 4 large carrots (about 400g), cut into big chunks
- 1 celeriac (about 575g peeled weight), cut into roastie-sized chunks
- 1 large swede (550g unpeeled), quartered and cut into thick slices
- 2 red onions, cut into wedges
- 1 garlic bulb
- 2 tbsp rapeseed oil
- 2 tsp sprigs rosemary leaves and woody stalks separated
- 1 lemon
- 1 medium chicken (about 1.4kg)
- 2 x 200g bags curly kale
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