Roasted Chicken with Lemon and Celeriac | RICARDO

Ingredients

• 1 chicken, about 4 lb (1.8 kg)
• 4 tsp coarse salt
• 3 lemons, scrubbed clean and halved
• 4 stalks celery, diced
• 2 tbsp (30 ml) olive oil
• 4 carrots, cut into 1/2-inch (1 cm) slices
• 1 large celeriac, cut into 3/4-inch (1.5 cm) cubes
• 1 tbsp chopped flat-leaf parsley
• 1 small green onion, finely chopped
• Grated Parmigiano-Reggiano cheese, to taste
• Salt and pepper