#

Whole roast chicken and vegetables

Back
Serves:
Prep time:
Cooking time:

Ingredients

Chicken

1 x 1.2 kg Chicken
2 tsp cumin
2 tsp oil
2 tsp salt
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder

Vegetables

2 potatos
1 sweet potato
1 red capsicum
1 onion
10 mushrooms
2 tbsp mustard
1 tbsp honey
75 ml 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 and set the meat probe to 75-80 degrees. 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.

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.

Sign up to our newsletter!

Join the NEFF community of food lovers and receive seasonal recipes,
inspiration and local promotions direct to your inbox.

Subscribe Here