Herb & Garlic Roasted Chicken
TIP: A delicious gravy or sauce can be made from juices collected in pot. Rosemary can be substituted for tarragon if preferred.
Ingredients
- 1 unwaxed lemon
- 3 sprigs fresh thyme, divided
- 3 sprigs tarragon, divided
- 4 garlic cloves, crushed
- 1.6kg chicken
- 200ml white wine
- 1 tablespoon olive oil
- 0 Salt and freshly ground black pepper, as desired
Instructions
Step 1
Juice the lemon and place lemon peel, a sprig of thyme, tarragon and 2 garlic cloves into chicken cavity. Season well to taste. Tie legs of chicken together with cooking twine.
Step 2
Add wine, lemon juice, garlic, a sprig of thyme and tarragon to the pot. Push in the legs on the Crisper Plate, then place the plate in the bottom position in the pot.
Step 3
Brush oil evenly over chicken skin. Finely chop the remaining herbs, and sprinkle over chicken. Season well.
Step 4
Close the lid and flip the SmartSwitch to RAPID COOKER. STEAM AIR FRY is preset, set temperature to 180˚C and set time to 40-45 minutes. Select START/STOP to begin cooking, (the unit will STEAM for approximately 8 minutes, before switching to countdown timer).
Step 5
Cooking is complete when the internal temperature of chicken will read 75˚C on an instant read thermometer, remove chicken from pot, cover loosely with foil and allow to rest for 10-15 minutes.