Publicité
Les langues disponibles
Les langues disponibles
ROAST CHICKEN & ROOT
VEGETABLES
PROGRAM: ROAST | PREP: 15 MINUTES | COOK TIME: 55 MINUTES
MAKES: 4-6 SERVINGS
INGREDIENTS
FOR THE CHICKEN
1.6-2kg whole chicken
Salt and ground black pepper,
as desired
½ lemon, cut into quarters
5 sprigs thyme
5 sprigs rosemary
Garlic bulb, cut in half diagonally
1½ tablespoons olive oil
FOR THE VEGETABLES
600g charlotte potatoes,
cut in half lengthways, or in
quarters for larger potatoes
350g small carrots, peeled,
cut in half lengthways
350g large parsnips, peeled,
quartered lengthways
2 tablespoons oil
1 teaspoon sea salt
Few sprigs rosemary,
roughly torn
GRAVY
2 tablespoons plain flour
300g chicken stock,
more if needed
10
NINJA® FLEXDRAWER AIR FRYER
DIRECTIONS
1 Season the cavity of the chicken with salt and
pepper, then stuff the lemon, thyme, rosemary,
garlic into the cavity. Brush oil over the chicken
and season with salt and ground black pepper as
desired.
2 In a large bowl, toss the prepared vegetables
with oil, salt and rosemary sprigs.
3 Insert both crisper plates into the drawer.
Place chicken in the centre, and insert drawer
into unit.
4 Select MEGAZONE, select ROAST, set
temperature to 190°C, set time to 55 minutes.
Press the START/STOP to begin cooking.
5 With 18 minutes left on the display, open drawer
and scatter vegetables around the chicken.
Close drawer to continue cooking. Using silicone
tongs, toss vegetables 2-3 times during cooking.
6 Cooking is complete when the internal
temperature of the chicken reads 75°C on an
instant-read thermometer. Transfer chicken
to a board and allow to rest for 10 minutes
before carving.
7 Serve chicken with the root vegetables
and gravy.
TIP: To make a gravy, add the juices
from the bottom of the drawer to a small
saucepan along with the flour. When the
juices are bubbling, slowly pour in chicken
stock and bring back to the boil. Add any
resting juices from the chicken and simmer
for 4 minutes.
Publicité
