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 rosemary sprigs, leaves and woody stalks separated
1 medium chicken (about 1.4kg)
2 x 200g bags curly kale
Heat oven to 200C/180C fan/ gas 6. Tip the carrots, celeriac, swede, onions and garlic into a large roasting tin with the oil, rosemary leaves and a grinding of black pepper. Toss well and roast for 5-10 mins while you get the chicken ready.
Grate the zest and squeeze the juice from the lemon, set aside and put the lemon shells and the woody stalks from the rosemary inside the chicken. Stir the veg, scatter over the lemon zest and drizzle over the juice, then sit the chicken on top of the veg and roast for 1-11/4 hrs until the chicken is cooked but still moist. Take the chicken from the oven and leave to rest for 10 mins. Keep the veg in the oven and steam one of the bags of kale.
Squeeze the garlic from the skins and serve half the garlic and root veg with the chicken legs and kale. Eat one breast with the remaining veg and bag of kale another night, and save the remaining breast for the Mexican bean soup.