How to Make Citrus Chicken, Parsnip and Swede One Pot

Perfect for those long, lazy Sundays when there isn't anything to do but sit and wallow in the wonderful fragrances spilling out from your oven, this no fuss ‘One Pot’ is about as simple and as satisfying as it gets. The unique flavours of the root vegetables marry together perfectly with the light citrus ‘zing’ – and best of all it saves on the washing up!

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5 from 4 votes

Citrus Chicken, Parsnip, and Swede One Pot

A simple and satisfying one-pot meal perfect for lazy Sundays. The unique flavours of root vegetables marry perfectly with a light citrus zing, making this dish both fragrant and delicious while saving on the washing up.

Prep Time15 minutes mins

Cook Time1 hour hr 25 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dinner

Cuisine: Classic, Fusion

Keyword: Citrus chicken, one-pot meal, paleo dinner, root vegetables

Servings: 4 Serves

Calories: 500kcal

Cost: $30

Equipment

• Large lidded ovenproof cooking pot

Ingredients

• 1 medium approx. 1.5kg chicken
• 3 red onions
• 2 oranges
• 3-4 medium-sized parsnips
• 2 medium-sized swedes
• 3-4 carrots
• 6 cloves garlic
• 2 bay leaves
• 1 large handful fresh lemon thyme
• 1/2 lemon
• 1 glass of white wine or stock/water if preferred
• Sea salt and black pepper to taste

Instructions

• Preheat the Oven: Preheat the oven to 180C / 350F / Gas Mark 4. Take your largest lidded ovenproof cooking pot, halve two of the onions and one of the oranges and lay them at the bottom of the pot before resting the chicken on top.
• Prepare the Vegetables: Peel and roughly chop the remaining onion and the rest of your vegetables. Nestle them in the pot along with the chicken.
• Stuff the Chicken: Stuff the chicken with the garlic cloves, bay leaves, half of the thyme, and the lemon. Squeeze over the juice of the remaining orange and scatter the rest of the thyme into the pot. Season well, before pouring in the white wine or stock.
• Bake Covered: Cover and bake for an hour, before removing the lid and raising the heat to 220C / 450F / Gas Mark 7. Cook for a further 25 minutes until the chicken is nicely browned. Baste the meat and stir the veg once or twice if needed.
• Check for Doneness: Check the chicken is fully cooked through by piercing the breast with a knife. If the juices run clear, then you’re ready to serve. Enjoy alongside your favourite greens or a fresh salad.

Notes

• For a deeper flavour, marinate the chicken with lemon juice and herbs overnight.
• Adjust the root vegetables according to what you have available or prefer.
• This dish pairs well with a side of steamed greens or a fresh salad for added freshness.