FRIJE

Instructions

• 1.   Preheat the oven to 200°C (400°F). Put the chicken in a dish, brush it with 2 tablespoons of oil, season with pepper, salt, and sprinkle with half of the thyme. Surround it with unpeeled whole garlic cloves. Cut the parsnips into quarters lengthwise, arrange them on a baking sheet lined with parchment paper, and brush them with 2 teaspoons of olive oil. Bake everything for 20 minutes. Remove the parsnips from the oven, reduce the temperature to 160°C (320°F), and continue cooking the chicken for 40 minutes.
• 2.   Cut the red onions into thick slices. Sauté them in a large sauté pan with 2 tablespoons of olive oil and the remaining thyme. After 5 minutes, add the chicken broth and reduce by half over high heat. Add the harissa, honey, lemon juice, and olives. Remove from heat.
• 3.   Once the chicken is cooked, remove the garlic cloves and squeeze them over the sauté pan to extract the pulp. Mix well, then add the parsnips and simmer for 2 minutes.
• 4.   Serve with flatbread and potatoes.

Nutritional information *