Sunday Roast Chicken

Ingredients

• 1,5 kg Whole chicken (yellow meat) (With skin, preferably free-range)
• 2 Untreated lemon (Thinly sliced, inserted under the skin)
• 2 Garlic cloves (Finely chopped)
• 1 cuillère à soupe Dijon mustard
• 50 g Unsalted butter (At room temperature)
• 2 cuillères à soupe Olive oil
• 1 branche Fresh thyme
• 1 branche Fresh rosemary (optional)
• 1 cuillère à café Fleur de sel
• ½ cuillère à café Ground black pepper
• 800 g Potatoes (Cut in half lengthwise)
• 1 Yellow onion (Cut into wedges)

Instructions

1. Prepare the marinade

   In a bowl, combine the chopped garlic, Dijon mustard, zest and juice of the two lemons, softened butter, olive oil, thyme (and rosemary if desired). Season with salt and pepper, then mix thoroughly.

   Time: PT10M

2. Insert lemon slices under the skin

   Make thin lemon slices (without thick peel) and gently slide them between the skin and the meat of the chicken, distributing them over the whole bird.

   Time: PT5M

3. Truss the chicken (optional)

   Wrap kitchen twine around the chicken to maintain its shape and keep the lemon slices in place.

   Time: PT5M

4. Coat the chicken with the marinade

   Generously brush the chicken with half of the marinade, focusing on the skin to achieve a nice color.

   Time: PT5M

5. Prepare the vegetables

   Cut the onion into wedges and the potatoes in half lengthwise. Place them in another bowl, add the remaining marinade and coat well.

   Time: PT5M

6. Arrange the chicken and vegetables in the air fryer

   Place the chicken in the center of the Twin Fry's large area, arrange the onion wedges and potato pieces around it.

   Time: PT0M

7. First cooking – 20 min

   Set the air fryer to 180 °C for 20 minutes. At the end, open, turn the chicken and stir the vegetables.

   Time: PT20M

   Temperature: 180°C

8. Second cooking – 20 min

   Restart the device at 180 °C for an additional 20 minutes. Baste the chicken with the juices that have collected at the bottom.

   Time: PT20M

   Temperature: 180°C

9. Third cooking – 20 min

   Finish cooking with a final 20‑minute phase at 180 °C. Check that the chicken's internal temperature reaches 75 °C.

   Time: PT20M

   Temperature: 180°C

10. Rest and plating

    Remove the chicken, let it rest for 5 minutes under foil, then carve. Arrange the potatoes and onions around, sprinkle with a little fleur de sel and pepper.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole chicken (yellow meat): White chicken
• Instead of Untreated lemon: Organic lemon
• Instead of Garlic cloves: Garlic powder
• Instead of Dijon mustard: Whole grain mustard
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Olive oil: Canola oil
• Instead of Fresh thyme: Dried thyme
• Instead of Fresh rosemary (optional): Dried rosemary
• Instead of Fleur de sel: Fine salt
• Instead of Ground black pepper: White pepper
• Instead of Potatoes: Sweet potatoes
• Instead of Yellow onion: Shallot

Equipment Needed

• Twin Fry Air Fryer (Cozori)
• Mixing bowl
• Chef's knife
• Cutting board
• Kitchen twine (optional)
• Kitchen tongs
• Basting brush or spoon
• Zester
• Measuring spoons

Critical Steps — Do Not Skip

• Inserting lemon slices under the skin
• Trussing the chicken to keep its shape
• Turning the chicken at mid‑cook
• Checking internal temperature (75 °C) before serving

Chef Tips from the Video

• Pat the chicken dry with paper towels before applying the marinade for a crispier skin.
• Use untreated organic lemon to avoid chemical residues.
• Add a sprig of fresh thyme under the skin together with the lemon slices for extra aroma.

Troubleshooting

Storage

Refrigerator: Store the chicken and vegetables in an airtight container for 3 to 4 days.

Freezer: Cooked chicken can be frozen for up to 2 months, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken for up to 12 hours in the refrigerator to intensify flavors.
• Cut the potatoes ahead of time and keep them in cold water to prevent browning.