1 whole chicken
2 tbsp oil
1 medium parsnip
3 carrots
1 onion
4 cloves garlic
4-6 sprigs thyme
1 cup chicken stock
4 rashers of smokey bacon
salt and pepper to taste
Preheat oven to 180°C.
Peel vegetables and cut into quarters or large chunks.
Heat oil in fry pan, add vegetables and quickly cook until browned then place in an ovenproof casserole dish.
Return pan to heat, season the chicken, place into the pan and lightly brown on all sides. Place chicken on top of vegetables. Add garlic, thyme and chicken stock. Place bacon onto chicken.
Cover with a lid or foil and place into oven for 30-40 minutes.
Remove lid/foil and cook for a further 20 minutes or until the chicken is fully cooked.
