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Roast Chicken with Lemon & Rosemary Roots
Ingredients
  • 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 tsp sprigs rosemary leaves and woody stalks separated
  • 1 lemon
  • 1 medium chicken (about 1.4kg)
  • 2 x 200g bags curly kale
Steps
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