Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries
Prep Time: 20 minutes
Total Time: 2 hours 10 minutes
Serves: approx. 4
- 1 free-range chicken, about 1.5kg
- 2 onions, peeled and thickly sliced
- 2 carrots, quartered lengthways
- 2 bay leaves
- 1 sprig rosemary
- 1 lemon, quartered
- 1 head garlic, cut in half
- 175ml Grappa
- Fleur de sel
- Lemon Pepper
- Olive oil
- Lemon zest from one lemon
- 750g parsnip, cut lengthways into fries
- Preheat oven to 160 degrees C. Trim the excess fat and skin off the chicken and wash well under running water, then pat dry with kitchen towel. Lay half of the onion rings and half of the carrots in a roasting pan and stuff the rest into the chicken along with the rosemary, bay leaves, lemon and half of the garlic head.
- Rub the chicken all over with the other half of the garlic head, then massage the fleur de sel and lemon pepper into the chicken with your hands. Place the chicken on top of the onions and carrots in the roasting pan and pour the grappa into the cavity. Drizzle a good glug of olive oil all over the chicken. Cover the pan with some heavy duty aluminum foil and roast of about an hour and a half.
- In the meantime toss the parsnip fries with the lemon zest and a pinch of fleur de sel. Add some olive oil and coat the parsnip fries well. Place the vegetables in a baking dish and roast in the oven along with the chicken for the last 20-30 minutes.'
- Turn the heat up to 200 degrees C. Remove the foil and roast the chicken for another 15 to 20 minutes, basting with the liquids to keep the flesh moist and until the top takes on a golden color. Keep an eye on the fries, making sure they do not dry out or burn. Serve the chicken with the fries and a green salad.
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