My beautiful sister is the intelligent brains behind this!! This is by far the most simple roast chicken recipe anyone could make and great news is.. it doesn’t require any brain power but patience! Initially we would have also used rosemary but there was none to be found so thyme it twas.

1. CHICKEN SELECTION: I recommend  a good cut of chicken. In this case we used Free Range Chicken!  Make sure you clean it and cut off unwanted bad fats.

2. MARINATE: Shred  thyme into a bowl and mix with butter. Smear between skin and chicken breast for flavour. Stuff chicken with cut  lemon and more thyme. Finally, use thyme twigs to keep the flavours in (see below)

3. SEASONING: Crush peppercorn and salt flakes (do not over crush as its nice to leave some texture). Once this is done, rub chicken with  olive oil and add the seasoning for flavour and a golden finish.

4. OVEN: Pour a bit of olive oil in the baking tray and place chopped parsnips around the chicken for caramalisation. Place in oven for 200ºc and cover with foil to keep moisture in.

THE RESULT
Golden brown moist chicken. Not sure what happened to the skin it fell off during the cutting process. Still looks gold yo!

PARSNIPS
Took parsnips out of the tray during the cooking process of the chicken and placed it in a separate baking dish pouring some of the chicken juices  (We thought the chicken was cooked until we cut it open so couldn’t be bothered putting all the parsnips back in the baking tray so we separated it usually we leave it in with the chicken).

Parsnips turned out perfect and glad it wasn’t overly caramalised till the point of being burnt (even though i like it like that). This case it was soft with golden edges and caramalised ends still tasting the sweetness with the peppercorns

SERVED
It was a week night and rice was the easiest option. What can I say? I’m asian and we sometimes eat KFC chicken with rice =P Roast chicken and rice is the bomb especially when juices from the chicken is poured into the rice OMGGGGG