Sunday Roast Chicken with Carrots and Parsnips
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.
- 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
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