Preheat oven to 190°C/375°F/Gas 5
Method:

Mix the oil, paprika, zest and juice of the lemon add some sea salt and black pepper.

Mash the herbs with the butter and season. Carefully lift the skin of the breast of the bird, starting from the neck end, so that you have a pocket into which to stuff the butter. Ease the skin from the legs in the same way. Push all the butter in without tearing the skin, then put the chicken in a roasting tin and then place the garlic in the cavity of the bird. Brush the paprika marinade all over the chicken add the half glass of wine and place the chicken in the oven and roast for 1 hour 20 minutes then add the parsnips to the tin and coat in the juices at the bottom of the roasting dish and cook for a further 30 minutes, remove from the oven and allow the chicken to rest before carving and serve with the aioli.

Tip: To check if it’s cooked, plunge a skewer between the leg and the body, the juices that run out should be clear with no trace of pink.

For the Aioli

Crush the garlic and a little sea salt with the blade of a knife until you have a smooth paste and place in a bowl. Stir in the 2 egg yolks with the garlic and add 300ml olive oil drop by drop, very slowly, beating as you do so. Only add more oil once the previous drops have been incorporated and the mixture has thickened. Taste and season with more sea salt, black pepper and lemon juice or white wine vinegar or both. Keep in a refrigerator until ready to serve with the chicken and Piccolo parsnips.