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roasted chicken with parsnip, fennel and Carrots

Prep time: 15 minutes

Yield: 4 portions

Cook time: 1 hour
INGREDIENTS
  • 1 whole chicken
  • 2 lemons
  • 1 bulb fennel
  • 3 to 4 parsnips
  • 3 to 4 carrots
  • 2 tablespoons oil
  • 1 tablespoon sumac
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
TIPS and thoughts
  • This is a low prep and high reward meal.
  • Parsnips are often overlooked. Think of them as a white carrot. Once roasted they have a a sweet caramelized taste.
  • Use the cooked lemons as sauce for the chicken.
STEPS
  1. Preheat oven to 375° F
  2. Pat dry the chicken with a paper towel.
  3. Put a generous amount of sumac, salt and pepper on the chicken and inside. About a tablespoon of each.
  4. Cut lemons into wedges and stuff them into the chicken.
  5. Place chicken in an ovenproof pot like a Dutch oven or a large tray.
  6. Cut fennel into pieces (about 2 to 3 bite size).
  7. Peel parsnips and carrots. Cut them in large matchsticks.
      • Cut in half to make them shorter 
      • Cut in half or third to make them thinner. 
  8. Place vegetables into pan around the chicken.
  9. Drizzle oil over everything. 
  10. Sprinkle salt and pepper onto vegetables. 
  11. Cook in oven for about 1 hour or until chicken reach 165° F internal temperature.

Photo credit: Mél Hogan