Dish: second course

 Level: easy

 Serves: 4

 Time: 1h 45′


1,5 kg free-range chicken
2 peeled onions
2 carrots
2 bay leaves
q.s. rosemary
1 lemon + zest
1 head garlic
175 ml Futura12
fleur de sel and pepper
olive oil
750 g parsnip

Step 1: Preheat oven at 160°. 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.

Step 2: Rub the chicken all over with the other half of the garlic head, then massage the fleur de sel and pepper into the chicken with your hands. Place the chicken on top of the onions and carrots in the roasting pan and pour the Futura12 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 1h30′.

Step 3: In the meantime toss the parsnip fries with the lemon zest and a pinch of fleur de sel. 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.

Step 4: Turn the heat up 200°, remove the foil and roast the chicken for another 15′, basting with the liquids to keep the flesh moist and until the top takes on a gold 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.