This recipe reveals the secret to extra-juicy chicken with crisp skin and a smooth, rich pan sauce flavoured with lemon and thyme. Did I mention that celeriac can be cooked just like potatoes but with almost half the calories???
Chicken Thighs or Legs
1 tbsp Avocado oil
2 lb Celeriac aka Celery Root, peeled and cut into ¾-inch cubes
1 cup No salt added chicken broth
1 ½ tsp Gelatin (Brand: Great Lakes or Vital Proteins)
1 small Shallot, finely minced
2 sprigs Thyme
1 Lemon, zested
½ Lemon, juiced
1 tbsp Gluten-Free Soy sauce
To taste Sea salt and freshly cracked black pepper
Adjust oven rack to centre position and preheat oven to 400oF. Pat chicken breasts dry and season generously with salt and pepper. Heat an oven-safe skillet over high heat. Add oil and carefully lay chicken breasts, skin-side down on the pan and cook until skin is deep golden brown and very crisp, about 5 minutes. Carefully flip chicken and cook for another 2 minutes. Transfer to a plate.
Add the diced celeriac into the pan and sauté for 5 minutes, stirring frequently until browned. Transfer the chicken back into the pan and place into the oven and cook for 25 minutes. While the chicken roasts, add the chicken stock into a liquid measuring cup and sprinkle gelatin over the top. Set aside.
Carefully remove the skillet from the oven and transfer the chicken and celeriac onto a serving dish. Carefully heat the skillet over high heat. Stir in the shallots and cook, until softened and fragrant about 30 seconds. Add in the stock/gelatin mixture, thyme, and lemon zest. Scrap up any browned bits from the bottom of the pan. Continue cooking until sauce is reduced by about two-thirds, 5 to 8 minutes. Stir in the soy sauce and lemon juice. Remove from heat and adjust the seasoning of the sauce with salt and pepper. Spoon sauce over the chicken and celeriac, and serve immediately.
Leftovers can be stored in the fridge for up to 4 days.