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Rotisserie Chicken with Ginger Parsnips

Ingredients

Scale

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****

Find it online: https://melissamayo.com/recipe/rotisserie-chicken-with-ginger-parsnips/