Roast chicken with lemon & rosemary roots - Good Food Middle East

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