Instructions

1. Preheat the oven to 190°C.
2. Peel the celeriac, cut it in half then 2cm thick slices. Cut the leek into 2cm thick chunks.
3. Line a large casserole dish with the celeriac and leek slices, then drizzle with half of the oil. Scatter some thyme leaves on top and grate one clove of garlic over the vegetables.
4. Rub the remaining oil all over the chicken, then put the lemon halves into the cavity together with the other garlic clove (lightly smashed) and the rosemary & thyme sprigs.
5. Put the chicken on top of the layered vegetables, then season with salt and pepper.
6. Roast for 20 minutes until the chicken skin is golden and crispy.
7. Meanwhile, peel and cut the carrot and parsnip into large chunks.
8. Carefully take out the pot from the oven and pour the chicken stock into the pot and put the carrot and parsnip pieces around the chicken.
9. Put a lid on, turn down the heat to 160C degrees and roast for 90-120 minutes, in the middle of the oven, until the meat is soft, easily coming away from the bones.
10. Cut your greens into small pieces.
11. Take the pot out and carefully tilt the chicken, releasing the jus from the cavity into the pot.
12. Tuck the greens under and around the chicken, then cover the pot again and roast for another 5-10 minutes.
13. Take the chicken out of the pot (it might fall apart), then reduce the jus if you want a thick gravy.
14. Carve, then serve the chicken with the vegetables and gravy.