A one-dish meal with a sensational blend of flavors, from the mellow celeriac to the lively crushed red pepper
|1||chicken (whole, 3 1/2-4 lbs, patted dry)|
|1||red onion (large, cut into 1/2-inch wedges, root end left intact)|
|1||celery root (medium, about 1 lb, peeled and cut into 1/2-inch wedges)|
|1⁄2 t||crushed red pepper flakes|
|4 t||lemon zest|
|4 T||lemon juice|
Preheat the oven to 425˚F.Generously season the chicken with salt and pepper. Tuck the tips of the wings under the chicken and tie the legs together with twine. Place in a metal roasting pan and roast for 20 minutes.
Remove the chicken from the oven and place the onion and celeriac around the chicken. Using a wooden spoon, toss the vegetables in the pan, coating well with the pan drippings. Sprinkle the vegetables with crushed red pepper flakes and salt and pepper.
Put the pan back int he oven and roast, flipping the vegetables after about 15 minutes. Let cook about another 30 minutes, or until the juices run clear when the chicken is pierced between the breast and the leg, and the vegetables are tender. Let the chicken rest for about 10 minutes before carving. Sprinkle the chicken and vegetables with the lemon zest and juice upon serving.