Roast chicken & parsnip mash

Roast chicken & parsnip mash

A classic on Sundays and a classic at the Christmas table. Try this delicious and festive Roast chicken & parsnip mash.

PREP TIME 20 minutes | COOK TIME 2 hours | SERVES 4-6 

INGREDIENTS 

• 1.8 kg whole chicken
• 2 tsp olive oil
• 1 tsp sea salt flakes
• 750 g parsnips, coarsely chopped 
• 2 garlic cloves, minced
• 30 g butter, chopped
• ½ cup milk
• 200 g broccolini, trimmed
• 200 g asparagus, trimmed
• 4 small fresh thyme sprigs

TOMATO CHUTNEY

• 1 tbsp olive oil
• 1 red onion, coarsely chopped 
• 4 small tomatoes, coarsely chopped
• 1 clove garlic, minced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar

METHOD

PREHEAT the oven to 220°C.

WASH chicken under cold water; pat dry with a paper towel. 

USING kitchen scissors, cut along both sides of the backbone of chicken; discard backbone. 

PLACE chicken, skin-side up, on a chopping board; using the heel of your hand, press down on breastbone to flatten chicken.

RUB oil all over chicken, sprinkle with salt flakes; place chicken on an oiled wire rack over a baking dish. 

ROAST, uncovered, for 20 minutes. Reduce oven to 180°C; roast, uncovered, 1 hour or until chicken is browned and cooked through. If chicken starts to overbrown, cover with foil halfway through cooking.

TOMATO CHUTNEY

STIR ingredients in a large saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally, or until mixture thickens.

SERVE

BOIL, steam or microwave parsnip until tender; drain. Mash parsnip in a large bowl until smooth; stir in garlic, butter and milk. Push parsnip mash through a fine sieve and put back into the same bowl. Season.

BOIL, steam or microwave broccolini and asparagus until tender; season. Cover to keep warm.

SERVE chicken on mash with broccolini and asparagus, topped with tomato chutney and thyme.

Print Recipe

Roast chicken & parsnip mash

Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 2 hours – Total Time: 2 hours 20 minutes

Ingredients

• 1.8 kg whole chicken
• 2 tsp olive oil
• 1 tsp sea salt flakes
• 750 g parsnips, coarsely chopped 
• 2 garlic cloves, minced
• 30 g butter, chopped
• ½ cup milk
• 200 g broccolini, trimmed
• 200g asparagus, trimmed
• 4 small fresh thyme sprigs
• TOMATO CHUTNEY
• 1 tbsp olive oil
• 1 red onion, coarsely chopped 
• 4 tomatoes, coarsely chopped
• 1 clove garlic, minced
• 2 tbsp brown sugar
• 1 tbsp balsamic vinegar

Instructions

1

Preheat the oven to 220°C.

2

Wash chicken under cold water; pat dry with a paper towel. 

3

Using kitchen scissors, cut along both sides of the backbone of chicken; discard backbone. 

4

Place chicken, skin-side up, on a chopping board; using the heel of your hand, press down on breastbone to flatten chicken.

5

Rub oil all over chicken, sprinkle with salt flakes; place chicken on an oiled wire rack over a baking dish. 

6

Roast, uncovered, for 20 minutes. Reduce oven to 180°C; roast, uncovered, 1 hour or until chicken is browned and cooked through. If chicken starts to overbrown, cover with foil halfway through cooking.

For the tomato chutney

7

Stir ingredients in a large saucepan over medium heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally, or until mixture thickens.

To serve

8

Boil, steam or microwave parsnip until tender; drain. Mash parsnip in a large bowl until smooth; stir in garlic, butter and milk. Push parsnip mash through a fine sieve and put back into the same bowl. Season.

9

Boil, steam or microwave broccolini and asparagus until tender; season. Cover to keep warm.

10

Serve chicken on mash with broccolini and asparagus, topped with tomato chutney and thyme.

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Feature image: Aremedia