Lemon Roast Chicken with Parsnip Puree Recipe

If roast chicken is your jam, try this zingy lemon version.

This succulent lemon roast chicken balances perfectly with the sweetness of the parsnip puree.  It’s a marriage made in heaven and a great alternative to a traditional roast chicken and potato mash.


Recipe courtesy of the food dept. (Recipe Sally Courtney, Art direction Anne Marie Cummins, Photography Brett Stevens, Styling Justine Poole)


PREP TIME: 15 mins COOK TIME: 1 1/4 hours SERVES: 4


INGREDIENTS:

1 x 1.5kg free range chicken, rinse and pat dry

2 lemons, sliced

2 cloves garlic, sliced

1 bunch lemon thyme

olive oil

salt flakes and black pepper, to taste

1 cup chicken stock

750g parsnips, peeled

30g butter

1 small onion, finely diced

1 clove garlic, crushed

2 cups chicken stock

white pepper, to taste


METHOD:

1. Preheat oven to 200C. Fill the cavity of chicken with lemon slices, garlic and ½ of the thyme. Secure chicken legs with cooking string.

2. Place chicken in a roasting pan and rub with oil, season. Sprinkle over remaining thyme sprigs and roast 1 hour, or until cooked through.

3. Remove chicken from pan and place on a warm platter. Cover loosely with foil and rest for 15 minutes.

4. Place pan and pan juices over a medium heat, deglaze with stock and simmer until reduced to ¼ cup.

5. To make parsnip puree: Quarter parsnips lengthways, remove woody core and discard, roughly chop.

6.

Heat butter in a saucepan until bubbling; add onion and garlic, sauté 5 minutes. Add parsnip and sauté 5 minutes.

7. Add stock, bring to boil, reduce heat and simmer, covered 15 minutes. Remove lid and simmer for further 15 minutes or until stock has evaporated.

8. Using a stick blender, blend until smooth. Adjust thickness with extra stock and season.

9. Serve chicken with pan juices, Parsnip puree and steamed beans.



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Sydney Fish Market
50-60 Bank St,
Pyrmont NSW 2009

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