Mains

Lemon Herb Roasted Chicken with Garlic & Fennel Potatoes

Step 1 of 8

Place half the lemon zest, a sprig of rosemary and thyme and some seasoning into chicken cavity. Tie legs of chicken together with cooking twine.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 2 of 8

Remove leaves from remaining herb sprigs and mix half with the butter, minced garlic and rest of lemon zest. Pat chicken dry with kitchen towel, season to taste, then spread butter evenly over chicken skin.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 3 of 8

Place new potatoes, fennel, olive oil, the rest of the herbs and sliced garlic into the pot. Pour over stock and season to taste.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 4 of 8

Place the rack in low position over vegetables and place chicken on top of rack. Pour 2 tablespoons lemon juice over chicken.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 5 of 8

Close the lid and move slider to the COMBI-STEAM mode position. Select STEAM AIRFRY, set temperature to 180°C and time to 25 minutes. Press START/STOP to begin cooking (the unit will PREHEAT for approximately 9 minutes before cooking begins). Check whether chicken is cooked after 20 minutes.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 6 of 8

When cooking is complete, remove chicken from pot, cover with foil and allow to rest for 10-15 minutes. Remove rack.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 7 of 8

Reduce stock in potatoes; move slider to the AIR FRY/HOB position, select SEAR/SAUTÈ and set to Hi-5. Allow stock to reduce for approximately 3 to 5 minutes, until thick.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Step 8 of 8

Serve chicken with potatoes, fennel and the sauce.

Ingredients

1 unwaxed lemon, zested and juiced
3 sprigs fresh thyme, divided
3 sprigs rosemary, divided
1.6kg chicken
25g butter, softened
2 cloves garlic, minced
600g new potatoes, larger ones quartered and smaller ones halved
1 medium fennel bulb, cut into 2cm thick wedges
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
200ml chicken or vegetable stock
Salt and freshly ground black pepper, to taste

Cooking method:

Ninja Foodi 11-in-1 SmartLid Multi-Cooker OL550