Chicken and Parsnip Pot Roast with Salmoriglio

“Salmoriglio is probably the most delicious sauce you can make to add to nearly anything you cook.

It’s basically a fresh oregano, garlic, lemon, olive oil salsa and transforms anything it touches including this one-pot roast chicken, parsnip and baby broccoli number. Perfect for a cool evening!”

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Serves : 4 People

Ingredients :

• 4 skinless chicken thighs
• Salt, pepper
• 3 tbsp olive oil
• 3 medium parsnips, peeled
• 1 brown onion, cut into quarters
• 1 head garlic
• 1 bunch broccolini
• Extra lemon to serve

SALMORIGLIO :

• 1/2 cup oregano leaves
• Handful flat leaf parsley leaves, roughly chopped
• 2 clove garlic
• Juice 1 lemon
• 1/3 cup extra virgin olive oil

Method :

1. Cut the parsnip into quarters lengthways and cut out the core. Trim a little if needed into shorter pieces and set aside
2. Season the chicken with salt and pepper.
3. Preheat an oven to 220C and place a large frying pan or Dutch oven over a medium/high heat.
4. Add half the olive oil and chicken, top side down (wear the skin would have been), to the pan and cook, until the chicken is nicely browned and golden on that top side then remove and set aside.
5. Return the pan to a medium/high heat and add the remaining olive oil, parsnip, and onion to the pan with a good pinch of salt. Cook, for 2-3 minutes to begin to caramelise then transfer to the oven and cook for 10 minutes.
6. While that cooks, combine the salmoriglio ingredients in a small food processor and blend to a loose paste, using a little more olive oil to loosen if needed and season to taste.
7. Spoon a little salmoriglio over the chicken and toss the broccolini with 2 tbsp of it and a little seasoning and set aside.
8. Remove from the oven, add the chicken and any juices from the plate along with the broccolini then return the pan to the oven for another 8 minutes.
9. Serve with more salmoriglio spooned over to finish and lemon to squeeze.

This recipe was made in collaboration with our friend Chef Tom Walton! & A Better Choice.

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