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