Name: Smoked Paprika and Thyme Roast Chicken with Piccolo Parsnips and Aioli
Ingredients: 2.2 Kg Chicken; Thyme sprigs; 1 tbsp Flat leaf parsley; 50 g Butter, slightly soft; 1 Head of garlic cut in half; 1/2 a small glass of white wine or water; 150 ml Sea salt and black pepper; Sea salt and black pepper; 6 tbsp Olive oil or rapeseed oil; 2 tbsp Smoked paprika; Zest and Juice of a lemon; Sea salt and black pepper; 450 g Piccolo parsnips, washed, peeled and cut lengthways; 2 Egg yolks; 4 Garlic cloves, peeled; 300 ml Olive oil; Sea salt and black pepper

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Smoked Paprika and Thyme Roast Chicken with Piccolo Parsnips and Aioli

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Course: Main Course

Ingredients Method

Ingredients

2.2 Kg Chicken
Thyme sprigs
1 tbsp Flat leaf parsley
50 g Butter, slightly soft
1 Head of garlic cut in half
1/2 a small glass of white wine or water
150 ml Sea salt and black pepper
Sea salt and black pepper

Marinade

6 tbsp Olive oil or rapeseed oil
2 tbsp Smoked paprika
Zest and Juice of a lemon
Sea salt and black pepper
450 g Piccolo parsnips, washed, peeled and cut lengthways

Aioli

2 Egg yolks
4 Garlic cloves, peeled
300 ml Olive oil
Sea salt and black pepper

Method

Preheat oven to 190°C/375°F/Gas 5
Mix the oil, paprika, zest and juice of the lemon add some sea salt and black pepper.
Mash the herbs with the butter and season. Carefully lift the skin of the breast of the bird, starting from the neck end, so that you have a pocket into which to stuff the butter. Ease the skin from the legs in the same way. Push all the butter in without tearing the skin, then put the chicken in a roasting tin and then place the garlic in the cavity of the bird.
Brush the paprika marinade all over the chicken add the half glass of wine and place the chicken in the oven and roast for 1 hour 20 minutes then add the parsnips to the tin and coat in the juices at the bottom of the roasting dish and cook for a further 30 minutes, remove from the oven and allow the chicken to rest before carving and serve with the aioli.
Tip: To check if it’s cooked, plunge a skewer between the leg and the body, the juices that run out should be clear with no trace of pink.

For the Aioli

Crush the garlic and a little sea salt with the blade of a knife until you have a smooth paste and place in a bowl.
Stir in the 2 egg yolks with the garlic and add 300ml olive oil drop by drop, very slowly, beating as you do so.
Only add more oil once the previous drops have been incorporated and the mixture has thickened.
Taste and season with more sea salt, black pepper and lemon juice or white wine vinegar or both. Keep in a refrigerator until ready to serve with the chicken and Piccolo parsnips.