Lemon Roast Chicken with Parsnip Puree

(From blogger, The Food Department)Image
Serves 4

• 1 x 1.5 kg free range chicken (the cheater in me really just wants to use a costco rotisserie chicken…that might make it questionable for Paleo).
• 2 lemons, thinly sliced
• 2 cloves garlic, sliced
• 1 bunch lemon thyme
• Extra virgin olive oil
• Salt and black pepper, to taste
• 1 cup good quality chicken stock
• 1 quantity Parsnip puree

1. Preheat the oven to (400˚F). Rinse the chicken and pat dry with paper towel. Fill the cavity of the chicken with the lemon slices, garlic and ½ bunch of thyme sprigs. Tie the chicken legs together to keep the lemon slices, garlic and thyme in place.

2. Place the chicken in a roasting pan and rub the skin with olive oil, season with salt and pepper. Sprinkle over remaining thyme sprigs and bake in the oven for 1 hour, or until the skin is golden and the juices run clear when tested. Remove the chicken from the oven and place onto a warm platter. Loosely cover with foil and leave to rest in a warm place until ready to serve.
3. Place the pan and pan juices over a medium heat, deglaze the pan with stock and reduce to a simmer. Simmer until glossy and syrupy, approximately ¼ cup.
Serve the chicken with the pan juices, parsnip puree and some steamed green beans.

Parsnip puree
Serves 4

• approx 6 large, peeled parsnips
• 2 Tbsp butter (I would use ghee, bacon fat, or coconut oil)
• 1 small onion finely diced
• 1 clove garlic crushed
• 2 cups good quality chicken stock
• White pepper to taste

1. Cut the parsnips into quarters lengthways, removing the woody core, as it makes the puree stringy. Roughly chop the parsnip into chunks and set aside.

2. Heat oil or ghee in a large saucepan until bubbling, add the onion and garlic and sauté until onion is softened but not browned. Add the parsnip chunks and sauté for a further 5 minutes. Add the stock and bring to a boil, reduce the heat and simmer 15 minutes, covered.  Remove the lid and simmer for a further 15 – 20 minutes or until most of the stock has evaporated.

3. Blend the parsnip with the remaining stock from the pot until smooth. If you would like the puree a little thinner adjust with a little extra stock, almond milk, or coconut milkSeason to taste and serve hot.


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