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Medium rare free-range roasted chicken with parsnip, carrot and roasted garlic

This is a recipe with a very simple preparation process and an incredible result.


    • The first thing to do is adding salt and pepper to our free-range chicken inside and outside. Introduce a bunch of aromatic herbs to your liking and place them inside the chicken so as not to be burnt and so they can give their flavour to the meat.
    • To avoid the detachment of the herbs, tie the chicken up. Before putting it inside the oven, brown it in a wide pan with a pinch of oil and butter. Sear the piece to avoid juices from going away so the piece is not dry; butter will give it a very appetising glow for the serving.
    • Place the chicken on an baking dish and roast it at 180 degrees for 20 minutes.
    • After these 20 minutes, lower the oven down to 150 degrees and introduce a garlic bulb split in half with the cut facing the platter. Leave it there for 30 more minutes.
    • While the chicken is left to be fully roasted, boil the parsnips and the carrots, cool them in iced water to stop the boiling and dry up.
    • When the chicken is roasted, tested and a pinkish -almost transparent- juice comes out, sauté the garnish on a high heat pan so it is browned as the chicken. Serve it with the roasted garlics.


Serve the whole chicken on a dish with the garnish around it.