Maggie Beer

Tray Roasted Chook with Herbs, Verjuice and Parsnips

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Step 1: Take chook out of fridge one hour before cooking.

Step 2: Preheat a fan forced oven to 220C.

Step 3: Place the parsnips into a large pot of cold water, then place over a high heat and bring to the boil. Add 1 teaspoon of sea salt and reduce the heat to a rapid simmer.

Step 4: Cook the parsnips for 8 to 10 minutes or until they are just cook through, then remove from the heat and strain off the water. Set aside to cool slightly and when just cool enough to handle slip off the skins and cut in half lengthways, set aside.

Step 5: Season the chicken with sea salt and set aside.

Step 6: Place the butter into a large non stick frying pan and place over a medium high heat, once the butter has turned nut brown add 2 tablespoons of the olive oil. Then place each piece of the chicken in, skin side down (you may need to do this in two batches as you do not want to over crowd the pan). Once they are golden brown remove and place onto a lined baking tray skin side down . Then in the same pan brown off each of the parsnips and place onto the same tray as the chicken.

Step 7: In a large mixing bowl, place the rosemary, thyme, lemon zest and the remaining amount of olive oil. Give this a good mix together, then pour over the chicken pieces and massage in. Then place the tray into the preheated oven and cook for 10 minutes, then turn each piece over and cook for a further 10 to 15 minutes (this timing will depend on your oven and the size of your chicken pieces).

Step 8: Remove the chicken from the oven and drizzle over the Verjuice. Allow the rest for 10 minutes before serving.


  1. 3 tbspn unsalted butter
  2. 1/2 cup rosemary
  3. zest of 1 lemon
  4. 65ml 1/4 cup Verjuice
  5. to season sea salt

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