Gardener's Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the stuffing, put the parsnips and chopped carrots into a pan, half cover with water, and bring to a boil.
  • Lower the heat, cover and simmer until tender.
  • Drain well, then process in a blender or food processor to a smooth puree.
  • Transfer to a bowl and set aside to cool.
  • Mix the bread crumbs, nutmeg and parsley into puree and season to taste with salt and pepper.
  • Put stuffing into neck end of chicken and push a little under the skin over the breast meat.
  • Secure flap of skin with a small metal skewer or toothpick.
  • Place the bunch of parsley and onion inside the cavity of the chicken, then place chicken in a large roasting pan.
  • Spread butter over skin and season with salt and pepper, cover with foil and place in preheated 375F oven for 30 minutes.
  • Meanwhile, heat oil in skillet and lightly brown potatoes.
  • Transfer potatoes to roasting pan and add the baby carrots.
  • Baste chicken and continue to cook for a further hour, basting after 30 minutes.
  • Remove foil for last 20 minutes to let the skin crisp.
  • Garnish with chopped parsley and serve immediately.
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