Easy weekend dinner, flavors fit for a celebration! This is a winner and whomever you share your table with will undoubtedly believe you slaved for hours in the kitchen. Sweet roasted vegetables give a great compliment to the brightness of baby celery in this recipe.

Baby celery is perfect for roasting and brightening up any meat dish. It has a very mild flavor and the tenderness of the stalks is so amazing! Also, little tip, besides serving as very flavorful garnish, the leaves are perfect addition to any salad. Aromatic and mildly tangy! So don’t throw those leaves out!

Now, for this chicken. I like roasting vegetables along with chicken. They serve as extra seasoning during the baking process. Not to mention how sweet they become as their natural sugars caramelize.

Make sure you add that cup of boiling water right before roasting. Water should be only enough for the chicken pieces to sit on very shallow bed of liquid. If you are using a deeper and smaller pan, you can reduce the water to 3/4 cups. I like to use a baking sheet to allow for room around each element for browning and charring. Seal the foil tightly around the edges of the baking sheet. The instant steam helps seal the moisture inside the chicken pieces and the natural meat juices are locked inside. The last 15 minutes of roasting are dedicated to the browning and caramelizing processes. I like to crank up the heat right at the end to give the chicken skin and veggies a slight char. If you are brave enough, go ahead and do it! But keep a constant eye on your masterpiece! Don’t let the skin burn!

Finish the plate with a few sprinkles of chopped baby celery , parsley and a good drizzle of lemon juice. Enjoy!