Jewish Roast Chicken Dinner

    1 hour 50 minutes

    Roast chicken, parsnip and potatoes are a staple in our house. With orange, onion and rosemary in the cavity, this chicken is flavourful and juicy. This is a whole meal.


    Queensland, Australia
    4 people made this

    Serves: 4 

    • 1 whole chicken
    • 1/3 cup olive oil
    • 2 tablespoons garlic powder
    • 1 tablespoon paprika
    • salt and pepper, to taste
    • 2 sprigs rosemary
    • 1/2 onion
    • 1/2 orange
    • 1 parsnip, cut into chunks
    • 4 small potatoes, peeled and cut into 4

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Preheat oven to 200 degrees C.
    2. Wash and dry chicken. Rub 1/2 the olive oil onto the skin. Season with garlic powder, paprika, salt and pepper. Stuff the cavity with the rosemary, onion and orange. Tie legs closed.
    3. Place seasoned bird into a large roasting dish. Scatter in the parsnip and potatoes. Drizzle with bird and veggies with remaining oil. Cover.
    4. Roast in preheated oven until the the meat pulls away from the bone and the juices run clear, about 60-90 minutes. Remove from oven and allow to sit on bench for 15 minutes before carving.

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