| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 18g | 5g | 10g |
| sugars | fibre | protein | salt |
| 7g | 3g | 44g | 1.2g |
There’s something deeply comforting about the aroma of a chicken roasting in the oven, it’s not just food, but it’s home, it’s family, it’s memory. And, above all, it’s my beloved Garlic and Celery Seed Roasted Chicken. This recipe holds a special place in my heart. Passed down through generations and slightly tweaked over the years by me, it’s a testament to the culinary heritage of my Irish family, a blend of New England’s bounty and Irish simplicity.
Merging Old and New Worlds in one Recipe
My journey with this recipe started on warm familial afternoons in Boston, in the heart of my Irish Grandma’s kitchen. Her wrinkled hands guided me as I learned about the importance of the specific ingredients she used. She always said, the garlic, celery seeds and olive oil weren’t just ingredients, they were hearty whispers from Irish history and tradition – a blend of homey comfort food and the rich seafood bounty of the New England’s coast. Years later, in our own kitchen, my fiancé Laura and I use this recipe to give our baby boy a taste of this heritage.
Health Benefits that You’d love
One thing I love about the Garlic and Celery Seed Roasted Chicken is that it’s as healthy as it is hearty. Chicken is a lean meat, providing essential proteins for muscle development and repair. The garlic not only adds a vibrant, hearty flavor, but it also has anti-inflammatory benefits and can boost the immune system. Celery seeds, on the other hand, are a surprising power-house of health benefits. They support bone health, help regulate blood pressure, and potentially having anti-inflammatory effects, all while adding a delicious love note of flavor in every bite source.
A Great Match for Other Dishes
The dish not only stands out as a main course but blends quite harmoniously with other side dishes. My Garlic and Celery Seed Roasted Chicken pairs perfectly with a pillowy mound of mashed potatoes, coated in a light pepper gravy or a side of steamed Boston broccoli. For dessert, a traditional apple pie or a scoop of citrus-infused sorbet would be a delightful accompaniment, playing nicely with the bright citrus notes from the lemon and orange within the chicken. Also, it complements wonderfully with a nice bottle of white wine – a crisp Sauvignon Blanc or even a richer, full-bodied Chardonnay source.
So there you have it, my family’s Garlic and Celery Seed Roasted Chicken recipe. Whether it’s a Tuesday evening dinner or a large family gathering, it never fails to warm hearts and satisfy hungry bellies.
What You’ll Need
- 1 large whole chicken (about 6 pounds)
- 8 cloves garlic, minced
- 1 tablespoon celery seed
- 2 tablespoons olive oil
- 1 large lemon, juiced
- Salt and freshly ground black pepper to taste
- 2 sprigs fresh rosemary
- 2 apples, cored and quartered
- 1 orange, cut into wedges
- 1 red onion, quartered
- 2 stalks celery, cut into large chunks
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Rinse the chicken inside and out under cold running water, and pat dry with paper towels.
Step Two
In a small bowl, mix together the minced garlic, celery seed, olive oil and lemon juice. Season with salt and freshly ground black pepper to taste. Set aside.
Step Three
Place the chicken in a roasting pan. Rub the outside of the chicken with the garlic and celery seed mixture, making sure to distribute it evenly. Place the rosemary sprigs inside the cavity of the chicken.
Step Four
Arrange the quartered apples, orange wedges, quartered onion, and cut celery around the chicken in the roasting pan. These will roast along with the chicken and provide additional flavor.
Step Five
Roast the chicken in the preheated oven for about 90 minutes, or until the juices run clear when you cut into the thigh. Make sure to baste the chicken with its own juices every 30 minutes to keep it moist.
Step Six
Remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a moister roast. Serve the roasted chicken with the roasted apples, oranges, onions, and celery on the side.
