Lemon-roasted chicken with parsnips – Food & Home Magazine
Lemon-roasted chicken with parsnips is a wonderfully tangy and tender dish. Full of flavourful wholesomeness, it's a great family dinner.
Ingredients
- 2 onions, quartered
- 4 carrots, sliced diagonally
- 4 celery sticks, sliced diagonally
- 1 garlic bulb, cut in half horizontally
- 250g fresh baby parsnips
- 125ml (½ cup) olive/avocado oil
- 1 whole chicken (about 2kg)
- salt and freshly ground black pepper, to taste
- 1 large lemon, quartered
- handful fresh thyme
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