Chicken and celery

Rosemary Chicken Wings Shaved Celery Salad Ingredients: Chicken Rosemary Celery 1/2 Lemon (other half is for pasta dish) Parsley Potatoes (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Heat the oven to 400 degrees F. - Wash and dry the fresh produce.

- Halve the potatoes lengthwise, then cut into wedges.

- With vegetable peeler, peel and discard any stingy outer fibers from celery. Slice the celery, crosswise and at an angle, into slices about 1/8� thick. You should end up with long, thin, tender bites of celery.

- Strip the rosemary needles from the stem. Discard stem and finely mince needles.

- Pick the parsley leaves from the stem and roughly chop.

- Quarter and de-seed the lemon.

2) Roast the chicken and potatoes: - In a mixing bowl, combine the chicken and potatoes and toss with a glug of olive oil, a generous seasoning of salt and pepper, and the minced rosemary.

- Arrange in a single layer on a sheet pan and transfer to oven. Roast until chicken is golden brown and cooked to an internal temperature of at least 155 degrees F (higher is ok), about 25 minutes.

Potatoes should be browned and tender by this point as well.

3) Dress the celery: - In a mixing bowl, combine sliced celery with olive oil, salt, pepper, and the juice of 2 lemon wedges. Add chopped parsley and toss to combine. Taste and adjust seasoning as needed (because celery is so green-tasting, it requires a good amount to olive oil to tame and balance the herbaceous flavor; add a little more than you think).

4) Plate your dish: - Divide the dressed celery between 2 dishes. Top with the roasted chicken and potatoes. Enjoy!