Mains

Roast Chicken & Root Vegetables

Step 1 of 8

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.

Ingredients

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

Step 2 of 8

Place the prepared vegetables into a bowl with the 3 tablespoons of oil and season to taste. Omit rosemary to be added later.

Ingredients

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

Step 3 of 8

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.

Ingredients

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

Step 4 of 8

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.

Ingredients

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

Step 5 of 8

After 25 minutes select Zone 1 and set temperature to 160°C. Press the dial to continue cooking.

Ingredients

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

Step 6 of 8

Add the rosemary to the vegetables in Zone 2 and give them a turn.

Ingredients

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

Step 7 of 8

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.

Ingredients

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

Step 8 of 8

Carve and serve the chicken with the vegetables.

Ingredients

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

Cooking method:

Ninja Foodi Dual Zone Air Fryer AF400