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
Ingredients
- 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
- TOMATO CHUTNEY
- 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
Instructions
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.
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Feature image: Aremedia
