Herb-roasted Chicken and Fingerlings with Celery Root & Carrot Remoulade

Name: Herb-roasted Chicken and Fingerlings with Celery Root & Carrot Remoulade
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 bone-in skin-on chicken breasts; 2 slices Prosciutto; 2 fresh sage leaves; 2 teaspoons extra-virgin olive oil; Coarse salt and Black Pepper; 1 tablespoon extra-virgin olive oil; 1 clove garlic, minced; 1 teaspoon minced fresh rosemary; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 8 ounces fingerling potatoes, halved; 1/4 cup Mayonaise; 2 teaspoons fresh lemon juice; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; black pepper; 1 med celery root or jicama, peeled and coarsely shredded; 2 carrots, coarsely shredded; 2 teaspoons minced fresh parsley

5 steps

Prep:15minCook:45min

A slice of prosciutto and a sage leaf ticked under the skin of the chicken breasts permeates the meat with flavor and looks beautiful, too - a bit like stained glass - showing through the cooked skin. The chicken is served with a refreshing side of celery root remoulade - a French condiment (known as Céleri Rémoulade) of shredded raw celery root tossed with mayo and lemon juice that is served as an accompaniment to roasted meats. Our version has shredded carrot added for color and flavor.

Updated at: Thu, 17 Aug 2023 03:56:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories897.1 kcal (45%)

Total Fat57.5 g (82%)

Carbs39.7 g (15%)

Sugars5.5 g (6%)

Protein56.9 g (114%)

Sodium1540.8 mg (77%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Make the Chicken

Step 1

Preheat the oven to 400F. Line a large rimmed baking sheet with parchment paper. Gently pull back the skin on each breast half, leaving it attached on one side. Place a slice of prosciutto and a sage leaf on top of the meat on each breast half. Pull the skin back over the breast, pressing gently to adhere. Brush the chicken with olive oil and season lightly with salt and pepper. Place on one side of the prepared baking sheet. Roast for 25 minutes.

Make the Potatoes

Step 2

I a medium bowl, combine the olive oil, rosemary, garlic, salt and peper. Add the potatoes and toss to coat.

Step 3

Arrange the potatoes in a single layer on the baking sheet with the chicken. Return the baking sheet to the oven. Roast the chicken a potatoes for 20-25 minutes more, until the internal temperature of the chicken is 165F, the chicken is no longer mine, and the potatoes are crisp on the outside and tender when pierced with a fork.

Make the Remoulade

Step 4

While the chicken and potatoes are roasting, whisk together the mayo, lemon juice, mustard, salt, and pepper to taste. Add the celery root and carrots and toss to coat with the dressing. Add the parsley and toss again. Taste and adjust the seasonings, if desired.

Step 5

Serve the chicken and potatoes with the celery root remoulade.

View on The Whole30 Cookbook

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