Dinner
Roast Chicken & Root Vegetables
Recipe by Ninja Kitchen
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- 135kg whole chicken
- 1 1/2 tbsp light olive oil
- A few sprigs of thyme
- 1/2 lemon, cut into 4
- 4 garlic cloves, unpeeled and bashed with back of a knife
- salt and pepper, to taste
For the vegetables
- 450g charlotte potatoes (approx. 8), cut in half lengthways
- 250g small carrots (approx. 4), peeled and cut in half lengthways
- 250g medium parsnips (approx. 2), peeled and cut into 4 lengthways
- 2 medium red onions, peeled and each cut into 4 wedges
- 3 tbsp light olive oil
- Few sprigs rosemary, roughly torn
Utensils
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Step 1
Seasoning the cavity of the chicken with salt and pepper. Stuff the lemon, thyme and garlic into the cavity. Brush oil over the chicken and season the outside.
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Step 2
Place the prepared vegetables into a bowl with the 3 tablespoons of oil and season to taste. Omit rosemary to be added later.
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Step 3
Insert the crisper plate into the Zone 1 drawer and place the chicken inside. Insert the crisper plate into the Zone 2 drawer and place the vegetables inside.
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Step 4
Select Zone 1, turn the dial to select ROAST, set temperature to 190°C and set time to 50 minutes. Select Zone 2, turn the dial to select AIR FRY, set temperature to 190°C and set time to 35 minutes. Select SYNC. Press the dial to begin cooking.
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Step 5
After 25 minutes select Zone 1 and set temperature to 160°C. Press the dial to continue cooking.
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Step 6
Add the rosemary to the vegetables in Zone 2 and give them a turn.
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Step 7
Check and turn the vegetables again a couple of times before the cooking time is up so they cook and brown more evenly. Cooking is complete when chicken reaches 75°C.
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Step 8
Carve and serve the chicken with the vegetables.
