Method

• 1.
  Preheat the oven to 220°C (fan-forced). Place 2 heavy baking trays in oven.
• 2.
  Score a couple of shallow cuts in the thickest part of the chicken breasts and thighs. Combine garlic, chopped thyme, lemon juice and zest and 2 tbs oil in a small bowl, season generously, then rub all over skin and into cuts. Heat the remaining 1 tbs oil in a large frying pan over medium-high heat, add chicken skin-side down and cook for 2-3 minutes until well browned. Reserve pan.

• 3.
  Remove 1 baking tray from oven and, working carefully, line with baking paper. Transfer chicken, skin-side down, to tray, reserving cooking juices in frying pan, and cover with a lightly oiled piece of foil, oiled-side down. Place second tray on top of chicken and transfer chicken to oven.
• 4.
  Weigh down top tray with a heavy ovenproof frying pan, then roast chicken for 35-40 minutes until cooked through. Transfer to a platter and rest for 10 minutes.
• 5.
  Meanwhile, for the creamy parsnip mash, place potato, parsnip and garlic in a large saucepan, cover with cold salted water and bring to the boil. Cook for 20-25 minutes until tender. Drain and return to pan, then mash using a potato masher or ricer. Stir in cream and butter, then season and keep warm.
• 6.
  Tip excess fat from frying pan and return to high heat. Add wine and boil, scraping up browned bits from base, for 2-3 minutes until almost completely reduced. Add stock and boil for 6-8 minutes until reduced by about two-thirds. Add peas and simmer for 1 minute or until tender. Pour gravy over chicken and scatter with extra thyme. Serve with mash and lemon halves.