Roast chicken with celeriac and truffle gratin

A tiny teaspoon of truffle-scented oil gives Sophie Michell's everyday dish a luxurious boost
By Sophie Michell
Roast chicken with celeriac and truffle gratin
  • Rating:
  • Serves: 2-4
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy


For the roast chicken

  • 1 large chicken
  • 1 small bunch thyme
  • 1 onion, roughly chopped

For the gratin

  • 3 large potatoes
  • 2 heads celeriac
  • 100 ml double cream
  • 2 cloves garlic, crushed
  • 1 tsp truffle oil
  • 50 g butter
  • watercress, to serve


1. Preheat the oven to 210C/190C fan/gas 7.

2. For the roast chicken: place the chicken into a roasting tray and season well inside and out with salt and freshly ground black pepper. Stuff the cavity with the thyme and onion.

3. Roast the chicken for 30 minutes, then reduce the heat to 190C/170C fan/gas 5 and cook for a further hour, or until golden-brown and cooked through.

4. For the celeriac and truffle gratin: while the chicken is cooking, peel the potatoes and the celeriac and set aside in a bowl of cold water to prevent them from discolouring. Using a mandoline or very sharp knife, thinly slice the potatoes and celeriac.

5. Place the double cream, garlic, truffle oil and butter in a large heavy-based pan and bring to the boil. Stir in the sliced celeriac and potatoes to coat in the mixture and remove from the heat.

6. Layer the coated slices of potato and celeriac in another small, deep baking dish, pressing down as you go. Pour over the remaining sauce. Bake in the oven for 45 minutes to one hour, or until tender all the way through.

7. When the chicken is cooked, remove from the oven, cover with foil and set aside to rest for 10 minutes. Carve into portions and serve with the watercress and gratin alongside.

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