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Mains | Fish22
MUSTARD-RUBBED HALF CHICKEN
WITH ROASTED ROOT VEGETABLES
PREP: 10 MINUTES | PREHEAT: APPROX. 4 MINUTES | COOK: 48 MINUTES | MAKES: 4–6 SERVINGS
DIRECTIONS
1 In a bowl, mix all ingredients except chicken. Coat
chicken on all sides with mustard rub and reserve.
2 Plug probe into unit. Insert pot into unit and close
lid. Select ROAST, set temperature to 180°C, then
select PRESET. The unit will default to CHICKEN
WELL, to cook to a food safe temperature. Select
START/STOP to begin preheating.
3 While unit is preheating, insert probe into the
thickest part of chicken breast (see probe
placement instructions on page 7).
4 When unit beeps to signify it has preheated,
place chicken, skin-side down, in the pot. Close lid
over probe cord.
5 When unit beeps to signal the chicken needs to
be flipped, turn chicken over, coat with more rub
and add vegetables, making sure they are coated
in the hot fat mixture. Sprinkle with thyme leaves
and sea salt. Close lid to continue cooking.
6 When unit beeps to signal the chicken is done
cooking, use oven mitts to remove probe from
the chicken. Then transfer chicken to a cutting
board and allow to rest covered for 10 minutes
before serving.
7 Meanwhile, check if the vegetables are cooked
enough, if not, select ROAST, set temperature to
180°C and set time to 10 minutes. Select preheat
to to bypass preheating. Select START/STOP
to begin.
8 Once the vegetables are cooked, serve
with chicken.
INGREDIENTS
MUSTARD CHICKEN
90ml Dijon mustard
90ml vegetable oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
½ lemon, zest and juice
1.8kg whole chicken cut in half or
1.8kg whole spatchcocked chicken
ROASTED VEGETABLES
800g mixture of root vegetables like carrots,
parsnips, potatoes, turnips, cut into 4-5cm lengths
1 tablespoon fresh thyme leaves
½ teaspoon sea salt
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