Roast Chicken & Root Vegetables
By: Ninja Kitchen Australia

Roast Chicken & Root Vegetables

This simple guide helps you prepare a hearty and delicious roast chicken & root vegetables every time!

Overview

  • Serves 4
  • Preparation Time 15 minutes
  • Bake Time 50 minutes
  • Compatability Medium

Nutritions

  • Protein 40g
  • Fibre 6g
  • Sugar 8g
  • Calories 520kcal

Ingredients

  • 1.35kg whole chicken
  • 1½ tablespoon olive oil
  • Few sprigs thyme
  • ½ lemon, cut into quarters
  • 4 garlic cloves, unpeeled and bashed with back of a knife
  • Salt and pepper, to taste

For 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 tablespoon light olive oil
  • Few sprigs rosemary, roughly torn

Best for this recipe...

Methods

  1. 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.

  2. Place the prepared vegetables into a bowl with oil, toss and season to taste.

  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.

  4. 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.

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

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

  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.

  8. Carve and serve the chicken with the vegetables.

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  • 1½ tablespoon olive oil
  • Few sprigs thyme
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  • 4 garlic cloves, unpeeled and bashed with back of a knife
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  • 1½ tablespoon olive oil
  • Few sprigs thyme
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  • 4 garlic cloves, unpeeled and bashed with back of a knife
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  • 1½ tablespoon olive oil
  • Few sprigs thyme
  • ½ lemon, cut into quarters
  • 4 garlic cloves, unpeeled and bashed with back of a knife
  • Salt and pepper, to taste

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