BUTTERFLIED GINGER ROASTED CHICKEN
SERVES 4 PREP 15 MINS COOK 45 MINS
1.5kg chicken, butterflied 2 tbsp ginger paste 4 medium carrots, peeled, halved 2 parsnips, peeled, halved 2 medium pears, quartered, cored 4 green onions, 4cm batons, white part only parsley, salad, crusty bread, to serve 1 Preheat oven to 200°C. Line an oven tray with baking paper.
2 Rub chicken with half the ginger paste, season outside and cavity liberally. Place on tray.
3 In a large bowl, combine carrot, parsnip, pear and onion with remaining ginger. Season well and drizzle with olive oil. Add to tray next to chicken.
4 Roast 40-45 minutes, turning tray halfway through cooking. Serve chicken and vegetables sprinkled with parsley, accompany with salad and crusty bread.
ITALIAN VEGETABLE SOUP
SERVES 4 PREP…
