Smoked Paprika and Thyme Roast Chicken with Piccolo Parsnips and Aioli


Preparation time Not specified

Cooking time 1 hour 50 minutes


6 tbsp olive oil or rapeseed oil
2 tbsp smoked paprika
Zest and Juice of a lemon
Sea salt and black pepper
450g Piccolo parsnips, washed, peeled and cut lengthways

To roast the chicken:
2.2kg Chicken
Thyme sprigs
1 tbsp flat leaf parsley
50g butter, slightly soft
1 head of garlic cut in half


Preheat oven to 190