Oven Roasted Chicken
Author: Allie
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
  • 1 medium-sized free-range chicken
  • Salt and Pepper
  • handful chopped thyme
  • olive oil
  • 1 lemon
  • 1 bay leaf
  • 6 cloves garlic, unpeeled
  • For the Parsnip Puree
  • 4 parsnips, peeled and cut into chunks
  • 1 Tablespoon butter
  • 1 Tablespoon Greek Yogurt
  • Salt and Pepper
  • Parsley
  1. Preheat oven to 400 degrees
  2. Wash and pat dry the chicken. Season it with salt and pepper. Gently, ease the skin back from the flesh using your hands or a knife. You don't want to separate it entirely. Pack the chopped thyme under the skin. Rather than using butter, add a splash of olive oil to the skin of the chicken and rub it in. Halve a lemon and stick the two halves in the cavity, along with a bay leaf and the whole garlic cloves, skin still on. Put the chicken in a roasting pan and into the oven for an hour and a half.
  3. Put the chopped parsnips into boiling water and cook for about 20 minutes or until tender. Drain. Using an immersion blender (or a regular blender), puree the parsnips until it becomes creamy. Add in the butter, Greek Yogurt and a bit of salt and pepper to taste. Mix well. Sprinkle with fresh or dried parsley flakes. Taste and adjust the seasonings as needed. Set aside.
  4. Serve slices of chicken over top or alongside the parsnip puree.
Recipe by Key Ingredients at http://keyingredients.me/2015/12/4403