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ROTISSERIE CHICKEN WITH GINGER PARSNIPS

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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.

Whatever veggies were in my drawers, I used. 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

ROTISSERIE CHICKEN WITH GINGER PARSNIPS

US (Imperial)

Print Ingredients

FOR THE CHICKEN
1 (3 -4 lb ) 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 tspn cumin
1 tspn turmeric
1 tspn allspice
2 x star anise stars
1 tspn coarse salt
1 tspn black pepper
1 tspn chilli flakes (optional)
¼ cup olive oil

InstructionsPreheat the oven to 375 F

Cut all the veggies (onion, carrots, parsnips, celery, fennel) and place them in a large mixing bowl.

Add the spices (garlic, ginger, cumin, turmeric, all spice, 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 chicken with salt , pepper and chicken spice. Place and 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.

CHEF'S TIP

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 ½ hours for a smaller chicken and up to 2 hours for a larger one****

SERVES 4

EU (Metric)

Print Ingredients

FOR THE CHICKEN
1 ( 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 tspn cumin
1 tspn turmeric
1 tspn allspice
2 x star anise stars
1 tspn coarse salt
1 tspn black pepper
1 tspn chilli flakes (optional)
¼ cup olive oil

InstructionsPreheat the oven to 190 C

Cut all the veggies (onion, carrots, parsnips, celery, fennel) and place them in a large mixing bowl.

Add the spices (garlic, ginger, cumin, turmeric, all spice, 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 chicken with salt , pepper and chicken spice. Place and 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.

CHEF'S TIP

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 ½ hours for a smaller chicken and up to 2 hours for a larger one****

SERVES 4

Ingredients

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