Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

For this recipe, I am taking you back to good old rustic home cooking, pepped up a little with exquisite flavors. A divine corn-fed, free-range chicken, roasted so slowly that all the beautiful flavors are locked into the moist flesh.

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For this recipe, I am taking you back to good old rustic home cooking, pepped up a little with exquisite flavors. A divine corn-fed, free-range chicken, roasted so slowly that all the beautiful flavors are locked into the moist flesh.

This is the kind of dish I like to bring to the table after a busy week. The oven does most of the work leaving me plenty of time to relax and catch up with the family. Flavors of powerful garlic, tangy lemon pepper and boozy Grappa come together here, served with lemony parsnip fries—aren’t you glad you came over!

Method:

  1. Preheat oven to 160ºC (320ºF). 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.
  1. 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.
  1. 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.
  1. Turn the heat up to 200ºC (392ºF). Remove the foil and roast the chicken for another 15-20 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.
indugetscooking
I love chicken, but the parsnip fries in the pics looks even better than the chicken!
FEBRUARY 16, 2012 4:45:00 AM GMT+01:00
Assia
Delicious and healthy recipe, and fantastic photography, as always! Thank you for sharing! Assia
FEBRUARY 17, 2012 12:11:00 PM GMT+01:00
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