Roasted Chicken and Parsnips
- Preheat oven to 180C.
- 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.
- 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.
- Add the chicken back to the pan with the stock, cover and cook in the oven for 1 hour.
- 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.