Roast Chicken with Caramelised Celeriac, Fennel &Salsa Verde

The perfect combo of succulent roast chicken, caramelised celeriac and fennel, finished with a punchy salsa verde packed with herbs, anchovies, capers, and lemon juice. All brought together with a generous glug of fruity Spanish Extra Virgin Olive Oil. Simple, comforting, and full of flavour — perfect for a weekday dinner or a laid-back Sunday lunch. 

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PHAT: SPANISH EXTRA VIRGIN OLIVE OIL 
SERVES: 4 
PREP TIME: 15 mins 
COOK TIME: 70–90 mins

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INGREDIENTS

ROAST CHICKEN, CELERIAC & FENNEL
1 LARGE FENNEL
1 LARGE CELERIAC
1 ONION
1 GARLIC BULB
A FEW SPRIGS OF ROSEMARY
A FEW SPRIGS OF THYME
1 WHOLE CHICKEN (1.8–2KG)
GOOD PHATS SPANISH EXTRA VIRGIN OLIVE OIL
SEA SALT

SALSA VERDE
A HANDFUL OF FLAT-LEAF PARSLEY
A HANDFUL OF BASIL
2 HEAPED TSP DRAINED CAPERS
2 ANCHOVY FILLETS
ZEST OF 1 LEMON
LEMON JUICE, TO TASTE
GOOD PHATS SPANISH EXTRA VIRGIN OLIVE OIL
SEA SALT
CRACKED BLACK PEPPER

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METHOD 

PREP 

Step One: 

Preheat your oven to 180°C (350°F). 

Trim the fennel and cut into wedges. Peel and chunk the celeriac. Cut the onion into wedges. Halve the garlic bulb crosswise. 

Step Two: 

Add the chopped veg to a large roasting tray along with a few sprigs of rosemary and thyme. Season well with sea salt and cracked black pepper. Drizzle generously with Extra Virgin Olive Oil. Mix to coat evenly and spread out, leaving space in the centre for the chicken. 

CHICKEN 

Step Three:  

Place the chicken in the centre of the tray. Drizzle with more Extra Virgin Olive Oil and rub to coat the skin. Season well with sea salt and cracked black pepper. 

Roast for 70 to 90 minutes, or until juices run clear at the thickest part of the thigh (internal temp: 74°C / 165°F). 

Step Four: 

Keep an eye on the veg after about 45 minutes. Once tender and golden, remove the tray and transfer the chicken to a separate tray. Return it to the oven to finish cooking. Rest the chicken for 15 minutes before carving. 

SALSA VERDE 

Step Five: 

While the chicken’s resting, make your salsa Verde – no fuss you can do all the chopping off one board! 

Roughly chop the parsley and basil. Add the capers and anchovies, then chop everything together until well combined. Add lemon zest and season with sea salt and black pepper. Transfer to a bowl and drizzle in plenty of Extra Virgin Olive Oil and a good squeeze of lemon juice. Mix and adjust seasoning if needed. 

SERVE 

Carve the chicken in the tray to catch all the roasting juices. Serve with the fennel and celeriac, then mash the soft roasted garlic into the juices for a rich, flavour-packed finish. 

Spoon over the salsa Verde and enjoy!