Lemon Herb Roasted Chicken with Garlic & Fennel Potatoes
NOTE The chicken will take approximately 40 minutes to cook. If time is shorter, re-insert probe
TIP If you prefer your potatoes browner, just air fry afterwards for a few minutes to crisp
Prepared with
Ingredients
- 1 unwaxed lemon
- 3 sprigs fresh thyme, divided
- 3 sprigs rosemary, divided
- 3.53lbs chicken
- 0.88oz butter, soften
- 2 cloves garlic, minced
- 26.25oz new potatoes
- 1 fennel bulb
- 3 cloves garlic, sliced
- 12.25fl. oz chicken or vegetable stock
- To taste salt and freshly ground black pepper
Instructions
Step 1
Grate zest and juice lemon. Place lemon skin with a sprig of rosemary and thyme into chicken cavity. Tie legs of chicken together with cooking twine
Step 2
Remove leaves from herb sprigs and mix half with butter and garlic. Spread butter over chicken skin
Step 3
Cut potatoes lengthwise into quarters to make wedges. Slice fennel. Put into cooking pot with potatoes, remaining half of herbs and garlic. Pour over stock. Season to taste
Step 4
Place top tier rack over vegetables and place chicken on top of vegetables. Sprinkle over lemon zest, 2 tablespoons lemon juice and season to taste. Insert probe into the centre of the thickest part of the chicken
Step 5
Close the lid and move slider to the COMBI-STEAM position. Select STEAM AIR FRY, select PRESET and choose the CHICKEN setting. Press START/ STOP to begin cooking (the unit PREHEAT for about approximately 11 minutes before cooking begins)
Step 6
When cooking is complete, remove chicken from pot, cover with foil and allow to rest for 10-15 minutes. Remove rack
Step 7
Reduce stock in potatoes; move slider to the AIR FRY/COOKER position, select SEAR/SAUTÈ and set to Hi-5. Allow stock to reduce for 5-10 minutes, until thick
Step 8
Serve chicken with green vegetables and potatoes