Roast Chicken with Celery Root, Rosemary, and Apples

Makes 8 servings

1/2 cup finely minced shallots

1/4 cup vegetable oil

2 tablespoons finely chopped rosemary

Salt and pepper

4 pounds cut-up chicken (bone-in)

1 large celery root, pared and cut into wedges

2 large Fuji apples (or other firm, red-skinned apples), cored and cut into thick wedges

Juice of 1 lemon

2 small red onions, cut into wedges

1. Combine shallots, rosemary, oil, and salt and pepper and rub all over chicken. Marinate at least 2 hours and up to 2 days, covered and refrigerated.

2. Cook celery root for 2 minutes in boiling salted water. Drain and reserve.

3. Toss apple wedges with lemon juice. Combine apples, red onions, and celery root and reserve.

4. Preheat the oven to 450°F. Drain the chicken, and arrange skin-side down in a large baking pan. Scatter apple mixture over top.

5. Roast until the chicken is three-quarters cooked, about 30 minutes. Turn chicken over and roast until the chicken skin is browned, and the chicken has reached 165°F on a meat thermometer measured at the thickest portion of the thigh, about 20 minutes longer. Serve with polenta or rice.

Note: The trimmings from the celery root are excellent in vegetable or chicken stock. Freeze until needed.