Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, 1 tsp salt and ¾ tsp pepper.
Cooking the chicken
In a roasting pan, place chicken, breast side up. Carefully, without tearing the skin, rub garlic mixture under skin. Place remaining cloves garlic, sliced onion, lemon halves and handful parsley into the chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in the inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.
Toward the end of chicken roasting time, prepare slaw: In a large bowl, combine cabbage, carrots, diced onion and apple. In a medium bowl add lemon zest, natural yoghurt or mayonnaise if you prefer, a squeeze of honey and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins if you have them. Serve 1½ cups slaw with 5 oz chicken.
To go with it…
Forbidden Cellars Chardonnay, Murray-Darling (Australia)
Stephen Harris, 3rd generation wine professional, has poured all the passion and knowledge of his own 20+ years in the industry into making the Secret Garden and Forbidden Cellars ranges of wines. Here, he has produced a selection of well balanced, easy-drinking wines which represent great value for money.
This Chardonnay has lots of ripe tropical fruit flavours with good balancing acidity.