Slow Roasted Grappa Garlic and Lemon Pepper Chicken with Parsnip Fries – from Meeta K Wolff’s What’s For Lunch, Honey?

Meeta K Wolff's Grappa Garlic & Lemon Pepper Roasted Chicken

Meeta K Wolff’s Grappa Garlic & Lemon Pepper Roasted Chicken

Wonderful for me to have a friend like Meeta K Wolff, who so kindly allows me to share her recipes with you when I am looking for an ideal dish to go with one of my wines of the day.  This chicken is just fabulous with the Bellingham The Bernard Series Old Vines Chenin Blanc 2014.

Prep Time: 20 minutes
Total Time: 2 hours 10 minutes
Serves: approx. 4

Ingredients
1 free-range chicken, about 1.5kg
2 onions, peeled and thickly sliced
2 carrots, quartered lengthways
2 bay leaves
1 sprig rosemary
1 lemon, quartered
1 head garlic, cut in half
175ml Grappa
Fleur de sel

[0r Coarse Oryx Desert Salt] Lemon Pepper
Olive oil
Lemon zest from one lemon
750g parsnip, cut lengthways into fries

Method
Preheat oven to 160 degrees C. Trim the excess fat and skin off the chicken and wash well under running water, then pat dry with kitchen towel. Lay half of the onion rings and half of the carrots in a roasting pan and stuff the rest into the chicken along with the rosemary, bay leaves, lemon and half of the garlic head.

Rub the chicken all over with the other half of the garlic head, and then massage the salt and lemon pepper into the chicken with your hands. Place the chicken on top of the onions and carrots in the roasting pan and pour the grappa into the cavity. Drizzle a good glug of olive oil all over the chicken. Cover the pan with some heavy duty aluminium foil and roast of about an hour and a half.

In the meantime toss the parsnip fries with the lemon zest and a pinch of your chosen salt. Add some olive oil and coat the parsnip fries well. Place the vegetables in a baking dish and roast in the oven along with the chicken for the last 20-30 minutes.

Turn the heat up to 200 degrees C. Remove the foil and roast the chicken for another 15 to 20 minutes, basting with the liquids to keep the flesh moist and until the top takes on a golden colour. Keep an eye on the fries, making sure they do not dry out or burn. Serve the chicken with the fries and a green salad.

Michael’s wine recommendation – CLICK HERE

Bellingham The Bernard Series Old Vine Chenin Blanc 2014

Bellingham The Bernard Series
Old Vine Chenin Blanc 2014

Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul. I now have settled down in Germany, with my two men, Tom my husband and Soeren, my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my traveling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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April 20th, 2015|Categories: Recipes|Tags: , , |