Roast Chicken with Wild Herbs
Discover the quintessence of roast chicken: golden and crispy skin, juicy meat infused with the aromas of thyme, rosemary and lemon. A comforting classic, simple to make and perfect for a family meal. With our pro tips, you'll achieve a perfect result every time, tender inside and crispy outside.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Take chicken out of fridge 1h before. Pat dry. Rub skin with half a lemon. Mix butter, oil, salt, pepper. Coat chicken with this mixture under the skin and inside.
- 2
Lightly press 2 lemons, place in cavity with half the herbs and 2 crushed garlic cloves.
- 3
Preheat oven to 200°C. Place onion and carrots (optional) in a dish. Put chicken on top, breast up. Place remaining halved lemon around.
- 4
Roast 20 min at 200°C. Lower to 180°C and cook 40-50 min, basting every 20 min with juices. 10 min before end, sprinkle remaining herbs. Optional grill for last 5 min.
- 5
Check doneness (clear juices, thermometer 75-80°C). Remove chicken, tent with foil and rest 10 min.
- 6
Carve chicken. Serve with roasted vegetables and lemons, drizzled with skimmed cooking juices.
- Drying: A very dry skin is essential for crispiness.
- Room temperature: Take chicken out in advance for even cooking.
- Basting: Baste regularly for tender meat and shiny skin.
- Resting: Resting under foil allows juices to redistribute, ensuring a juicy chicken.
- Serve with roasted potatoes, garlic green beans and green salad. Wine pairing: Beaujolais-Villages, Côtes-du-Rhône or Chardonnay.
- Honey and Spices: Add 1 tbsp honey and a pinch of cumin to the butter.
- Truffle: Slide truffle slices under the skin before cooking.
- Espelette Pepper: Incorporate 1 tsp pepper powder into the butter.
- Preserved Lemon: Replace one fresh lemon with preserved lemon in the cavity.
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