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Le Chaudron recipe
Poulet rôti au citron et légumes racines
Lemon roast chicken with root vegetables
⏱ 70 minServes 6Medium360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)free-range chicken
4carrots
2turnips
1celery root
2lemons
3 clovesgarlic
3 tbspolive oil
1 sprigrosemary
- 1.5 kg (3.3 lb) free-range chicken
- 4 carrots
- 2 turnips
- 1 celery root
- 2 lemons
- 3 cloves garlic
- 3 tbsp olive oil
- 1 sprig rosemary
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F). Peel the carrots, turnips and celery root and cut into large pieces.
- Spread the root vegetables in the roasting pan, drizzle with olive oil and scatter with garlic and rosemary.
- Rub the chicken with the juice of one lemon and some oil, then put the second lemon, cut up, inside the bird.
- Place the chicken on the vegetables and roast 1 hour, basting often with the pan juices.
- Check by piercing the thigh: the juices should run clear. Roast a few more minutes if needed to brown.
- Take out of the oven, rest the chicken 10 min, then carve and serve with the roasted vegetables.
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