I have been making tandoori chicken, and made it with the following marinade. I place the chicken on top of aromatics consisting of carrots, celery, onions and yams. When the chicken has been roasted, I am left with the juices and the aromatics. I am not really sure what to do with these aromatics and how to serve them. For example, the large pieces of celery are pretty awkward, they are hard to chew. I am thinking of removing the yams, mash them and mix with cinnamon, but the rest I am not sure about.
How do you usually serve the aromatics that have been cooked under the roasted chicken? Also, can you leave the aromatics in the roasting pan while you make the sauce (or au jus)? Eventually, you would remove them of course and serve the aromatics separately.