Slow Cooked Spicy Garlic Butter Chicken
TIP: Use the juices to make a nice gravy!
- Contains Dairy
Prepared with
Ingredients
LEVEL 1 (Combi Pan + Crisper Plate)
- 2 tbsp sea salt flakes
- 1 1/2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp onion granules
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 3oz butter, softened
- 3 tbsp olive oil
- 1 small onion, peeled, minced
- 4 garlic cloves, peeled, minced
- 2 tbsp fresh oregano, finely chopped
- 1 x 4.4lb extra large whole chicken
- 1 garlic bulb, cut in half horizontally
- 1 lemon, halved
- 8fl. oz chicken stock
Instructions
Step 1
In a small bowl, stir together the sea salt flakes and spices and set to one side.
Step 2
In another bowl, add the butter, olive oil, onion, garlic, and oregano and stir until combined. Reserve 1/3 of the butter and refrigerate.
Step 3
Season chicken with spice mix both inside cavity and rub all over exterior. Stuff cavity with garlic bulb and lemon halves.
Step 4
Ease skin off breast, spread 2/3 butter mix under skin. Cover chicken and refrigerate for 8 hours or overnight.
Step 5
Remove remaining butter from fridge and leave to soften.
Step 6
Pour chicken stock into Combi Pan, insert Crisper Plate, then place chicken on top. Slide the pan into Level 1.
Step 7
Close door and flip the SmartSwitch to AIR FRY/HOB. Select SLOW COOK, set temperature to LOW and set time to 5 hours. Press START/STOP to begin cooking.
Step 8
After 5 hours check chicken. If juices run clear and internal temperature reaches 75°C it's done.
Step 9
When cooking is complete, spoon on the remaining garlic butter then slide the Combi pan back into Level 1.
Step 10
Select GRILL and set time to 10 minutes. Press START/STOP to begin cooking. Grill the chicken for 5 to 10 minutes until nicely browned. Serve immediately.