- Season 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.
- Place the prepared vegetables into a bowl with oil, toss and season to taste.
- 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.
- Select Zone 1, turn the dial to select ROAST, set temperature to 190°C and set time to50 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.
- After 25 minutes select Zone 1 and set temperature to 160°C. Press the dial to continue cooking.
- Add the rosemary to the vegetables in Zone 2 and give them a turn.
- 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.
- Carve and serve the chicken with the vegetables.
