Get ready for this epic one-pan rotisserie chicken with roasted veggies.
It’s super delicious and a great way to meal prep for the week.
Don’t you just love those one-dish dinners??? I know I do.
This chicken recipe was the result of some massive experimentation on my part. I started out wanting to make a rotisserie chicken recipe my mom sent.
But then I decided I didn’t want to make a separate side dish so I rummaged through the fridge to see what I had on hand.
I used whatever veggies were in my fridge and the end result was so amazing and flavorful.
The ginger and star anise really shine and the apricot mustard glaze makes the skin golden and crunchy.
You are gonna love this.
xxx Chef MM
PrintRotisserie Chicken with Ginger Parsnips
Ingredients
FOR THE CHICKEN
- 1 (3 -4 lb/1.4 -1.8 Kg) whole chicken
- Coarse Salt and Black Pepper
- 1 TBS chicken seasoning
- 1 onion
- 1 ½ TBS apricot jam
- 1 TBS Coleman’s mustard
FOR THE VEGGIES
- 1 red onion cut into slivers
- 5 orange carrots cut into spears
- 5 parsnips cut into spears
- 3 celery stalks cut into chunks
- ½ fennel bulb cut into slivers
- 3 cloves garlic – finely chopped
- 1 inch of fresh ginger- grated
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp allspice
- 2 x star anise stars
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 tsp chilli flakes (optional)
- ¼ cup olive oil
Instructions
Preheat the oven to 375 F/190C
Cut all the veggies (onion, carrots, parsnips, celery, fennel) and place them in a large mixing bowl.
Add the spices (garlic, ginger, cumin, turmeric, allspice, star anise stars, salt, pepper, and chilli). Add the olive oil and toss to coat. Place veggies in a roasting pan.
Generously season inside and outside of the chicken with salt, pepper, and chicken spice. Place an onion inside the chicken and lay it on top of the veggies
Roast the chicken for 1 hour. Mix the jam and mustard together and brush it on the outside of the chicken. Return the chicken to the oven for another 30 minutes to an hour****.
Let chicken rest for 5 minutes before carving.
SERVES 4
Notes
Roast chicken until the ENTIRE skin is nicely golden brown and crunchy. The color of the chicken skin will indicate when it is done. This will take 1 ½hours for a smaller chicken and up to 2 hours for a larger one****
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