Tonight, I made roast chicken with parsnips and potatoes for dinner. This is such a simple and easy dish, but tastes amazing.
I stuffed the chicken with a simple bread stuffing consisting of 4 slices of fresh white breadcrumbs, dried mixed herbs, an egg and salt and pepper. I then sprayed the chicken with oil, squeezed the juice of a lemon over it, and rubbed the skin with salt and pepper. The parsnips and potatoes were simply peeled, sprayed with oil and sprinkled with salt and pepper and (in the case of the potatoes) sumac. I baked it all together in one roasting pan for one hour and ten minutes at 180 degrees Celsius and voila! Dinner is served.
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