Dinner
Herb and Garlic Roasted Chicken
Recipe by Ninja Kitchen
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- 1 unwaxed lemon
- 3 sprigs fresh thyme, divided
- 3 sprigs tarragon or rosemary, divided
- 4 garlic cloves, crushed
- 1.6kg chicken
- 200ml white wine
- 50ml water
- 1 tbsp olive oil
- Salt and ground black pepper, as desired
Utensils
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Step 1
Juice the lemon and place lemon peel, a sprig of thyme, tarragon and 2 garlic cloves into chicken cavity. Season well to taste. Tie legs of chicken together with cooking twine.
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Step 2
Add wine, water, lemon juice, garlic, a sprig of thyme and tarragon into the Combi Pan. Place the Crisper Plate on top. Place chicken onto the crisper plate. Brush oil evenly over chicken skin. Finely chop the remaining herbs, and sprinkle over chicken. Season, as desired.
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Step 3
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI CRISP, set temperature to 160°C and set time to 40 minutes. Press START/STOP to begin cooking (the unit will steam for 6 minutes before cooking). Flip halfway through cooking.
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Step 4
When cooking is complete, allow chicken to rest for 10 minutes before serving. Cooking is complete when the internal temperature of chicken will read 75˚C on an instant read thermometer, remove chicken from pot, cover loosely with foil and allow to rest for 10-15 minutes before serving.
