Gardener's Chicken

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 9 ounces parsnips, chopped
• 2 small carrots, chopped
• 1/2 cup fresh breadcrumb
• 1/4 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped
• 1 (3 lb) whole chickens
• 1 bunch fresh parsley
• 1 onion
• 2 tablespoons butter, softened
• 4 tablespoons olive oil
• 1 lb new potato, scrubbed
• 1 lb baby carrots, trimmed
• salt and pepper

Recipe

• 1 to make the stuffing, put the parsnips and chopped carrots into a pan, half cover with water, and bring to a boil.
• 2 lower the heat, cover and simmer until tender.
• 3 drain well, then process in a blender or food processor to a smooth puree.
• 4 transfer to a bowl and set aside to cool.
• 5 mix the bread crumbs, nutmeg and parsley into puree and season to taste with salt and pepper.
• 6 put stuffing into neck end of chicken and push a little under the skin over the breast meat.
• 7 secure flap of skin with a small metal skewer or toothpick.
• 8 place the bunch of parsley and onion inside the cavity of the chicken, then place chicken in a large roasting pan.
• 9 spread butter over skin and season with salt and pepper, cover with foil and place in preheated 375f oven for 30 minutes.
• 10 meanwhile, heat oil in skillet and lightly brown potatoes.
• 11 transfer potatoes to roasting pan and add the baby carrots.
• 12 baste chicken and continue to cook for a further hour, basting after 30 minutes.
• 13 remove foil for last 20 minutes to let the skin crisp.
• 14 garnish with chopped parsley and serve immediately.