Dinner
Whole Roasted Chicken with Baby Potatoes & Honey-Roasted Brussels Sprouts
Recipe by Ninja Test Kitchen
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- 1 whole chicken (4–5 pounds), giblets removed, trussed
- 4 tablespoons canola oil, divided
- 1 tablespoon poultry seasoning
- Kosher salt, as desired
- Ground black pepper, as desired
- 3 cups Brussels sprouts, trimmed, cut in half
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 2 cups baby potatoes, cut in half
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Step 1
Insert a crisper plate in the bottom of each basket.
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Step 2
Evenly coat the whole chicken with 2 tablespoons oil, then liberally season with poultry seasoning, salt, and pepper. Place chicken in one of the baskets, then insert basket in Zone 1.
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Step 3
In a large bowl, toss the Brussels sprouts with 1 tablespoon oil, honey, garlic powder, salt, and pepper. Add Brussels sprouts to the other basket, then place one Stacked Meal Rack in the basket over the Brussels sprouts.
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Step 4
In a medium bowl, toss the baby potatoes with remaining 1 tablespoon oil, salt, and pepper and place on the rack. Insert basket in Zone 2.
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Step 5
Select DOUBLE STACK PRO. Select Zone 1, then use the dial to select ROAST, set temperature to 360°F, and set time to 1 hour 25 minutes. Select Zone 2, then use the dial to select AIR FRY, set temperature to 450°F, and set time to 45 minutes. Select SMART FINISH, then press START/PAUSE to begin cooking (Zone 2 will read HOLD until it’s time to start cooking).
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Step 6
When the time reaches 15 minutes, remove Zone 2 basket and shake in a back-and-forth motion to toss Brussels sprouts and potatoes. Reinsert basket to continue cooking.
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Step 7
When cooking is complete, use an instant-read thermometer to ensure internal temperature of chicken is at least 165°F. Allow chicken to rest for 5 minutes before slicing and serving. Remove baby potatoes from the rack. To remove rack, use tongs to grab the center of it, or wear oven mitts and lift the rack out using the handles on its sides. Serve chicken with baby potatoes and Brussels sprouts.
