PREP: 20 MINUTES | MARINATE: 30 MINUTES - 8 HOURS | WHOLE ROAST: 55 MINUTES |MAKES: 6 - 8 SERVINGS
Ingredients
2 tablespoons fresh rosemary, minced
5 cloves garlic, peeled, minced
1/3 cup lemon juice
¼ cup maple syrup
2 tablespoons honey
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 tablespoons canola oil
1 fresh uncooked whole chicken patted dry
2 medium butternut butternut pumpkin, peeled, diced in 2.5cm pieces, seeds removed
Directions
- To make the marinade, combine rosemary, garlic, lemon juice, maple syrup, honey, salt, pepper, and canola oil and mix well.
- Coat chicken with half the marinade, either in a walled baking dish or a large resealable plastic bag. Marinate in the refrigerator at least 30 minutes and up to 8 hours.
- When marinating is complete, nest the Ninja Roast tray in the Ninja Sheet pan, then place chicken on the tray. For best results, allow chicken to sit at room temperature up to 1 hour before cooking.
- Toss squash with remaining marinade, then arrange evenly in the air fry basket.
- Install the wire rack on Level 1. Plug smart probe into jack, select WHOLE ROAST and set temperature to 190°C.Press the PRESET button repeatedly to select CHICKEN. The unit will default to WELL to cook chicken to a food-safe temperature.
- Use probe placement instructions on page7 to insert the probe. Press START/STOP to begin preheating.
- When the unit has preheated, place pan on the wire rack on Level 1and slide basket into the rails of Level 4. Close oven door to begin cooking.
- When unit beeps to signal the chicken has reached its doneness, transfer to a plate or cutting board with probe still inserted. Allow to rest for 5 minutes or until probe indicates final temperature has been reached.
