Roasted Chicken Quarters with Apples and Celeriac Purée
Chicken quarters roasted with apples and rosemary are a great choice if you want to try a proven recipe from chef Marcel Ihnačák. While the meat becomes nicely crisp in the oven, you can prepare a smooth celeriac purée, a refreshing alternative to classic mashed potatoes. Besides celeriac and onion, the purée also contains apples, just like the roasted chicken. Serve the finished dish with a light salad of rocket and baby spinach.
Prep: 1 h
Servings: 6
Energy: 93 kcal per serving
Method
01.
Cut the chicken quarters in half and place them on a baking tray. Season with salt and pepper, drizzle with oil, pour in some water and sprinkle with rosemary. Bake in an oven preheated to 200 °C for about 45 minutes.
02.
While the chicken is roasting, prepare the celeriac purée. Put oil and 1 tbsp butter in a saucepan, add the onion cut into smaller pieces, season with salt and pepper and sauté until golden. Peel the celeriac and cut it into pieces. Peel the apple, remove the core and cut it into cubes.
03.
Add the celeriac and chopped apples to the onion and sauté in the saucepan. After a while, pour in some water, season with salt and pepper, cover with a lid and simmer until soft.
04.
Put 2 apples cut into wedges in a bowl, pour over the juice of half a lemon and add to the meat about halfway through the roasting time. Add 2 tbsp butter as well and leave to finish roasting.
05.
Blend the purée with a hand blender and season with salt and pepper as needed. Add two tablespoons of butter and season with the juice of half a lemon.
06.
In a bowl, mix a handful of washed and dried rocket and baby spinach, season with salt and pepper, drizzle with oil and the juice of half a lemon.
07.
Serve the roasted chicken quarters with the celeriac purée, drizzled with the roasting juices, apple wedges and the fresh salad.
