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.
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.