This recipe is great for people with a gluten-free diet. Please check each ingredient you purchase to ensure it does not contain gluten.
Function: Circo Roasting®, Multipoint MeatProbe
Whole Roast Chicken and Vegetables
Ingredients
Chicken
1 x 1.2 kg Chicken
2 tsp cumin
2 tsp olive oil
2 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
Vegetables
2 potatoes
1 sweet potato
1 red capsicum
1 onion
10 mushrooms
2 tbsp mustard
1 tbsp honey
75 ml olive oil
Salt and pepper to taste
¼ bunch thyme removed from stem
2 x 10 cm sprig Rosemary finely cut
Method
Mix all the dry ingredients together so they make a paste and then rub into the whole chicken.
Select CircoRoast on 200˚C and set the MultiPoint MeatProbe to 75-80˚C. Insert the probe into the chicken from one breast across to the other and press start.
Cut all vegetables into 1 inch squares then place into a bowl with the olive oil, rosemary, thyme, mustard, honey and smoked paprika. Season with salt and pepper then mix. Place on a universal tray with the baking sheet underneath then put in oven underneath the chicken for the last half of the cook. This will be approximately 35-45 minutes in for a 1.2kg chicken.
Once the chicken is cooked remove from the oven and elevate the veg to level 4 and continue to cook for a further 20 minutes or until golden brown and soft.
Authors Bio
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.