The Herb Roast Chicken is prepared using the air fryer including the vegetables. This serves as a excellent dinner for two, me and my mum.
Herb Roast Chicken
Ingredients:
1 spring chicken ( I used frozen chicken this time round. If time permits, get sakura chicken from wet market will be better )
Washed USA potato
A cob of corn
Cherry tomatoes for garnish
Butter to coat on chicken while roasting
Marination for chicken:
1 whole small lemon
1 baby carrot
A knob of garlic
1 tablespoon Olive oil
1 teaspoon of Rosemary herb ( I use herb as I find it a waste to buy fresh ones as they spoil easily and I do not use them that often )
1 teaspoon of Thyme herb
Salt and pepper
What to use:
Kitchen paper
Kitchen sissors
Meat tenderizer
Aluminum foil
Toothpick
Air Fryer
Method:
Wash the chicken throughly using salt. You will find that there are fine "hairs" on the chicken skin and it looks disgusting. One way to get rid of them is like scrubbing your face with facial scrub. Use salt to rub on the skin to remove them. Cut away ( a very good kitchen scissors is WMF kitchen sissors as it manages to cut everything easily. It's use to cut the chicken after roasting too ) the backside of the chicken and any unwanted parts. Wash away the salt and pat dry the chicken using kitchen paper. Poke the chicken as many times as you can using a toothpick so that the marination can "get in" the chicken later.
Prepare separately a bowl and mix olive oil, rosemary and thyme herb, salt ( I use 2 teaspoon of sea salt ) and pepper ( I use black pepper ). Stir well and leave it for later. Chopped carrots finely for stuffing into the chicken. Juice the lemon and cut the skin into smaller pieces. Peel the garlic and lightly pound on it using the meat tenderizer.
Coat the stomach of the chicken with 1/3 of the olive oil mix throughly. Stuff some lemon into the chicken stomach follow by all the carrots and half of the garlic prepared just now. Seal the chicken stomach with lemon and secure using toothpicks. This is to ensure the stuffing does not falls out, if you manage to seal it properly using the lemon, you can skip the toothpicks.
Coat the skin of the chicken with the remaining olive oil mix throughly and rub the remaining garlic over it. Place garlic as a base before placing the chicken in a box or storage box big enough to hold the whole chicken. Leave it in the fridge to marinate for at least an hour, the longer the better. I prefer leaving it overnight.
Pre-heat the air fryer at 180 degree for 5 minutes. Peel the potatoes and cut into small pieces for roasting with the chicken. Cut the corn into small pieces too. Separate the wire mash handle from the base of the air fryer and lay the potatoes and corn into the base of the air fryer. I placed aluminum foil underneath the potatoes and corn so that it's easier for me to wash the air fryer later. Brush butter over the potatoes and corn.
Coat the chicken skin with butter throughly. Place the wire mash handle back and put the whole chicken in. You can cut big onions and leave them with the chicken while roasting as this helps to enhance the flavor too ( this is optional ).
Air dry one side of the chicken for 30 minutes and flip it over and air try another 30 minutes. Take the chicken out and garnish with cherry tomatoes and all the roasted potatoes and corn.
#cookforallora #imallora #chicken #roastchicken #myhomecookdish #homecook #airfry #icancook #cookforallorablog #cookforallora.blogspot.sg #western #dinner #wholechicken #herbs
Ingredients:
1 spring chicken ( I used frozen chicken this time round. If time permits, get sakura chicken from wet market will be better )
Washed USA potato
A cob of corn
Cherry tomatoes for garnish
Butter to coat on chicken while roasting
Marination for chicken:
1 whole small lemon
1 baby carrot
A knob of garlic
1 tablespoon Olive oil
1 teaspoon of Rosemary herb ( I use herb as I find it a waste to buy fresh ones as they spoil easily and I do not use them that often )
1 teaspoon of Thyme herb
Salt and pepper
What to use:
Kitchen paper
Kitchen sissors
Meat tenderizer
Aluminum foil
Toothpick
Air Fryer
Method:
Wash the chicken throughly using salt. You will find that there are fine "hairs" on the chicken skin and it looks disgusting. One way to get rid of them is like scrubbing your face with facial scrub. Use salt to rub on the skin to remove them. Cut away ( a very good kitchen scissors is WMF kitchen sissors as it manages to cut everything easily. It's use to cut the chicken after roasting too ) the backside of the chicken and any unwanted parts. Wash away the salt and pat dry the chicken using kitchen paper. Poke the chicken as many times as you can using a toothpick so that the marination can "get in" the chicken later.
Prepare separately a bowl and mix olive oil, rosemary and thyme herb, salt ( I use 2 teaspoon of sea salt ) and pepper ( I use black pepper ). Stir well and leave it for later. Chopped carrots finely for stuffing into the chicken. Juice the lemon and cut the skin into smaller pieces. Peel the garlic and lightly pound on it using the meat tenderizer.
Coat the stomach of the chicken with 1/3 of the olive oil mix throughly. Stuff some lemon into the chicken stomach follow by all the carrots and half of the garlic prepared just now. Seal the chicken stomach with lemon and secure using toothpicks. This is to ensure the stuffing does not falls out, if you manage to seal it properly using the lemon, you can skip the toothpicks.
Coat the skin of the chicken with the remaining olive oil mix throughly and rub the remaining garlic over it. Place garlic as a base before placing the chicken in a box or storage box big enough to hold the whole chicken. Leave it in the fridge to marinate for at least an hour, the longer the better. I prefer leaving it overnight.
Pre-heat the air fryer at 180 degree for 5 minutes. Peel the potatoes and cut into small pieces for roasting with the chicken. Cut the corn into small pieces too. Separate the wire mash handle from the base of the air fryer and lay the potatoes and corn into the base of the air fryer. I placed aluminum foil underneath the potatoes and corn so that it's easier for me to wash the air fryer later. Brush butter over the potatoes and corn.
Coat the chicken skin with butter throughly. Place the wire mash handle back and put the whole chicken in. You can cut big onions and leave them with the chicken while roasting as this helps to enhance the flavor too ( this is optional ).
Air dry one side of the chicken for 30 minutes and flip it over and air try another 30 minutes. Take the chicken out and garnish with cherry tomatoes and all the roasted potatoes and corn.
#cookforallora #imallora #chicken #roastchicken #myhomecookdish #homecook #airfry #icancook #cookforallorablog #cookforallora.blogspot.sg #western #dinner #wholechicken #herbs
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