6
Easy
30 minutes
1 hour 10 minutes
Preheat the oven to 200°C.
Place the chicken on a greased baking tray then rub with 30ml (2T) olive oil. Top with fresh thyme, 30g cubed butter and sea salt.
Coat the parsnips and whole garlic cloves in the remaining olive oil then place around the chicken.
Generously drizzle with maple syrup then dot with the remaining butter.
Place in the oven for 1 hour, or until the parsnips are tender and caramelised – roll every 10 minutes to ensure the flavour is evenly absorbed.
When the chicken and parsnips are cooked, place a pan over a medium heat then toss the rocket in a little olive oil and lemon juice. Quickly stir-fry until the leaves are just beginning to wilt.
Serve on a large platter with succulent chicken pieces and roasted sweet parsnips. Season with sea salt and a crack of black pepper.
Cook’s tips: Using a brush, frequently baste the chicken with the released juices during cooking to create a crisp, golden skin. Try baby spinach instead of rocket.
Per serving: 2964.5kJ, 39.6g protein, 52.3g fat, 18.9g carbs
