• Nothing can go wrong with a good chicken roast!  This classic recipe is perfect for Sunday lunch and a show stopper at any dinner table.

    Try this delicious roast chicken and parsnip mash to enjoy a hearty meal.

    Roast chicken & parsnip mash

    Serves: 4-6
    Prep Time: 20 minutes Cooking Time: 2 hours Total Time: 2 hours 20 minutes


    • 1.8 kg whole chicken
    • 2 tsp olive oil
    • 1 tsp sea salt flakes
    • 750 g parsnips, coarsely chopped 
    • 2 garlic cloves, minced
    • 30 g butter, chopped
    • ½ cup milk
    • 200 g broccolini, trimmed
    • 200g asparagus, trimmed
    • 4 small fresh thyme sprigs
    • 1 tbsp olive oil
    • 1 red onion, coarsely chopped 
    • 4 tomatoes, coarsely chopped
    • 1 clove garlic, minced
    • 2 tbsp brown sugar
    • 1 tbsp balsamic vinegar



    Preheat the oven to 220°C.


    Wash chicken under cold water; pat dry with a paper towel. 


    Using kitchen scissors, cut along both sides of the backbone of chicken; discard backbone. 


    Place chicken, skin-side up, on a chopping board; using the heel of your hand, press down on breastbone to flatten chicken.


    Rub oil all over chicken, sprinkle with salt flakes; place chicken on an oiled wire rack over a baking dish. 


    Roast, uncovered, for 20 minutes. Reduce oven to 180°C; roast, uncovered, 1 hour or until chicken is browned and cooked through. If chicken starts to overbrown, cover with foil halfway through cooking.

    For the tomato chutney


    Stir ingredients in a large saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally, or until mixture thickens.

    To serve


    Boil, steam or microwave parsnip until tender; drain. Mash parsnip in a large bowl until smooth; stir in garlic, butter and milk. Push parsnip mash through a fine sieve and put back into the same bowl. Season.


    Boil, steam or microwave broccolini and asparagus until tender; season. Cover to keep warm.


    Serve chicken on mash with broccolini and asparagus, topped with tomato chutney and thyme.

    Did you make this Roast chicken & parsnip mash recipe? Tag us @foodandhomesa#CookingWithFH on Instagram

    ALSO SEE: Fragrant roast chicken baby aubergines pine nuts

    Fragrant roast chicken with baby aubergines and pine nuts

    Feature image: Aremedia