Choose a quality bird, definitely free range and preferably organic, to ensure the flavour is magical. If buying a bagged chicken, look for a dry-skinned bird with no water in the bag, plump skin and a good amount of fat. Steer clear of saggy skin.
For extra eating enjoyment, squeeze the garlic from the skins and enjoy the gentle flavours and delicious ooze. This dish is also fantastic with Jerusalem artichokes in place of the celeriac, or you could use about 200 grams of each.
Preheat oven to 170C.
Trim the chicken and season it inside and out.
Heat a large, heavy-based pot over high heat. Add the butter and, when it’s bubbling, place the chicken in the pot, breast side down, to brown for 3 minutes or until the breast is golden. Remove the chicken from the pot and set aside.
Add the garlic and the potato slices to the pot and stir for a minute to coat in butter. Add the herbs, cinnamon, lemon and celeriac and a good grind of black pepper.
Return the chicken to the pot, breast side up, and pour in the wine. Bring to a simmer over medium heat, then place the lid on and pop into the oven for 1 hour.
When it’s cooked, I often pull the chicken apart in the pot but you can also remove it, carve it properly on a board, then return the pieces to the pot. Either way, bring the pot to the table and serve the chicken in all its juicy glory, with the yummy squashy stuff at the bottom of the pot.