INGREDIENTS:
4 cloves garlic, peeled (2 minced, 2 whole)
2 lemons (zest 1 lemon; cut 1 lemon in half)
1 tbsp dried oregano
1 tsp coarse sea salt
3/4 tsp ground black pepper
1 5-lb whole roaster chicken, giblets removed, rinsed and patted dry
1/2 sweet onion, sliced
1 handful flat-leaf parsley sprigs
SLAW:
4 cups celeriac, cut into thin short strips
2 carrots, cut into thin short strips
1 Gala apple, cut into thin short strips
3/4 cup whole-milk plain yogurt
1/3 avocado, peeled, pitted and mashed
1/2 cup minced sweet onion
1/3 cup feta cheese
3 tbsp apple cider vinegar
2 tbsp pure maple syrup
1 lemon, zested + 1 tbsp fresh lemon juice
1/4 tsp each sea salt and ground black pepper
1/2 cup chopped fresh flat- leaf parsley
1/3 cup unsweetened raisins
PREPARATION:
Preheat oven to 350°F. In a small bowl, combine 2 minced cloves garlic, zest of 1 lemon, oregano, 1 tsp salt and ¾ tsp pepper.
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 chicken cavity. Roast, uncovered, for 1 hour, 40 minutes to 1 hour, 50 minutes, or until a thermometer inserted in inner thigh, not touching bone, reads 165°F. Remove from oven, tent with foil and let rest for 10 minutes.
Toward end of chicken roasting time, prepare slaw: In a large bowl, combine celeriac, carrots and apple. In a medium bowl, stir together yogurt, avocado, minced onion, cheese, vinegar, maple syrup, lemon zest and juice, and ¼ tsp each salt and pepper. Pour dressing over celeriac mixture and toss well to coat. Stir in chopped parsley and raisins. Serve 1½ cups slaw with 5 oz chicken.
