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Home > Recipes > Roasted Chicken and Parsnips

Roasted Chicken and Parsnips
( SERVES 6 )

Publication: NZ Herald

NZ Herald

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Roasted Chicken and Parsnips

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Ingredients

2 Tbsp Olive oil
1½ kgs Chicken, whole
1 Onion, sliced
4 Garlic cloves, unpeeled
4 Bacon rashers, peeled, rind removed, chopped
4 Parsnips, peeled and chopped
8 Sage leaves
1 cup Dry white wine
½ cup Chicken stock

Directions

  1. Preheat oven to 180C.
  2. Heat the oil in a heavy-based saucepan over high heat. Secure the chicken legs with string and cook the whole chicken for 2-3 minutes each side or until browned. Set aside and keep warm.
  3. Add the onion, garlic, bacon, parsnips and sage to the pan and cook for 5 minutes or until browned. Remove parsnips and set aside. Add the wine to the pan and cook for 1 minute.
  4. Add the chicken back to the pan with the stock, cover and cook in the oven for 1 hour.
  5. Remove the lid, add parsnips and cook for a further 30 minutes or until the chicken is golden and cooked through. Serves 4-6.

PARSNIP TIPS To buy: Parsnips are available all year, but they're at their best between April and October. Choose parsnips that are firm and creamy beige in colour with no soft spots. To store: Parsnips will keep in the vegetable crisper of the fridge for a week. Avoid wrapping them in plastic as they'll deteriorate faster.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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