Lemon roast chicken with parsnip puree

Prep time: 15 minutes Cook time: 1¼ hours Serves: 4 people

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)

  • 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

  • Step 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.

  • Step 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.

  • Step 3.

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

  • Step 4.

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

  • Step 5.

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

  • Step 6.

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

  • Step 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.

  • Step 8.

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

  • Step 9.

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