Sunday Roast Chicken with Carrots and Parsnips

Name: Sunday Roast Chicken with Carrots and Parsnips
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: South African
Ingredients: 1 whole chicken; 1 onion, cut into chunks; 35 g Knorr Garlic & Rosemary Cook-In Bag; 16 - 20 baby carrots; 4 large / 6 medium parsnips; 30 ml olive oil; 4 sprigs thyme; 30 ml honey; 15 ml lemon juice; 1 ml Robertsons black pepper, to taste

4 People
85 min.
intermediate

A great idea for an easy Sunday feast: roast a whole chicken to tender, juicy perfection in a Knorr Garlic and Rosemary Cook-in-Bag, then serve with oven-baked baby carrots and parsnips flavoured with thyme and lemon juice, plus a little honey to bring out the natural sweetness of these nutritious root veggies.

Ingredients

1 whole chicken
1 onion, cut into chunks
35 g Knorr Garlic & Rosemary Cook-In Bag
16 - 20 baby carrots
4 large / 6 medium parsnips
30 ml olive oil
4 sprigs thyme
30 ml honey
15 ml lemon juice
1 ml Robertsons black pepper, to taste

Cooking Method

Preheat the oven to 180C.
Put the chicken and onions into the cooking bag. Add the Knorr Garlic & Rosemary Cook-in-Bag mix and seal the bag. Massage the mix evenly over the whole chicken. Poke three small holes in the top of the bag to allow steam to escape.
Place the bag on a tray and roast in the oven on the middle shelf for 70-80 minutes depending on the size of the chicken.
Wash the baby carrots and parsnips well as you will be leaving the skins on.
Place the carrots on a tray whole and then either half or quarter the parsnips so they are the same size as the carrots.
Toss the vegetables in the olive oil, thyme, honey, lemon juice, and Robertson’s Black Pepper.
Roast in the oven for about 45 minutes, until cooked through.
Carve the roast chicken and serve with the roast vegetables.