{"id":128531,"date":"2025-06-27T13:58:45","date_gmt":"2025-06-27T04:28:45","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=128531"},"modified":"2025-06-27T13:58:46","modified_gmt":"2025-06-27T04:28:46","slug":"roast-chicken-parsnips-and-baby-carrots-with-witlof-salad","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/roast-chicken-parsnips-and-baby-carrots-with-witlof-salad\/","title":{"rendered":"Roast chicken, parsnips and baby carrots with witlof salad"},"content":{"rendered":"\n

Ingredients: (Serves 4)
<\/strong>1 Tablespoon olive oil
4 Chicken thighs, skin on, bone in
1 Bunch baby carrots, trimmed
4 Parsnips, quartered
4 Spring onion
1 Garlic bulb, halved
10 Thyme sprigs
1 Lemon, halved
2 Witlof, leaves separated
4 Radish, thinly sliced
Leaves of a bunch of parsley
2 Tablespoons white wine vinegar
\u00bd Cup white wine
1\u00bd Cups Low-FODMAP stock
1 Tablespoon Dijon mustard<\/p>\n\n\n\n

Low FODMAP stock:
<\/strong>2 Carrots, roughly chopped
Stems of a bunch of parsley
10 Thyme sprigs
2 Bay leaves
10 Black peppercorns<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Combine stock ingredients in a large stockpot and cover with cold water. Bring to the boil. Reduce heat and simmer for an hour to allow ingredients to infuse their flavour. Strain stock and keep warm.<\/li>\n\n\n\n
  2. Preheat oven to 200oC. Heat oil in a large frying over medium-high heat. Add chicken skin-side down and cook for 3-4 minutes or until golden brown. Remove pan from heat and turn chicken. Arrange carrot, parsnip, spring onion, garlic, thyme and lemon in the pan. Roast for 20-25 minutes or until chicken is cooked through.<\/li>\n\n\n\n
  3. Meanwhile, combine witlof, radish, parsley leaves and white wine vinegar in a large bowl. Toss to coat.<\/li>\n\n\n\n
  4. Once cooked, remove chicken and vegetables from the pan. Discard spring onion and garlic. Return pan to medium-high heat. Add wine to deglaze the pan and allow to reduce by half. Add stock and mustard and boil for 4-5 minutes or until reduced and thickened slightly. Divide chicken and vegetables between serving plates and pour over gravy. Serve alongside witlof salad.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

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