roasted honey lemon chicken

with crispy parsnip chips

  • ¼ cup (90g) honey 
  • ¼ cup (60ml) water
  • 1 lemon, thinly sliced
  • 6 whole cloves garlic
  • 1.6kg whole chicken, halved
  • sea salt and cracked black pepper
  • ¼ cup (60ml) extra virgin olive oil 
  • 1kg parsnips, peeled and thinly sliced using a peeler
  • 1 sprig bay leaves
  1. Preheat oven to 240°C (475°F). Place the honey, water, lemon and garlic in a large heavy-based ovenproof saucepan. Using a small, sharp knife, score the chicken. Place on top of the lemon mixture, sprinkle with salt and pepper, and drizzle with 2 tablespoons of the oil. Cook for 20 minutes or until golden and cooked through. 
  2. While the chicken is cooking, place the parsnip, salt, pepper and remaining oil in a large bowl and toss to combine. Divide between 2 large baking trays and cook for 10 minutes or until golden and crisp. 
  3. Serve the chicken topped with the parsnip chips, bay leaves, salt and pepper. Serves 4.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox