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.
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