This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Utensils
Small Bowl
Medium Bowl
Step 1
In a small bowl, mash together the softened butter with the herbs, lemon zest and generous salt and pepper.
Step 2
Very carefully, starting at the neck end of the chicken, separate the skin from the meat on the breast. Slather some of the butter mixtures under the skin of each breast. Then cut a small slit in the skin of both thighs and do the same. Finally, take the remaining butter mixture and slather the whole outside of the chicken. Season and stuff the cavity with the lemon wedges, onion and garlic.
Step 3
In a bowl, toss the broccolini with the olive oil and season with salt and pepper to taste.
Step 4
Install crisper plates into both baskets. Place chicken in the Zone 1 basket, then insert basket into the unit. Place broccolini in Zone 2 basket, then insert into unit.
Step 5
Select Zone 1, select ROAST, set temperature to 350°F, and set the time to 1 hour and 15 minutes. Select Zone 2, select AIRFRY, set temperature at 375°F, and set the time to 8 minutes.
Step 6
Select SMART FINISH. Press center of dial to begin cooking.
Step 7
When the timer is done, be sure to check the internal temperature at the thickest part of leg and breast. You want it to be 165 degrees. Let the chicken rest for 10 minutes before carving. Serve alongside broccolini.
Lemon Herb Compound Butter Whole Chicken with Air Fried Broccolini
Step 1 of 7
In a small bowl, mash together the softened butter with the herbs, lemon zest and generous salt and pepper.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 2 of 7
Very carefully, starting at the neck end of the chicken, separate the skin from the meat on the breast. Slather some of the butter mixtures under the skin of each breast. Then cut a small slit in the skin of both thighs and do the same. Finally, take the remaining butter mixture and slather the whole outside of the chicken. Season and stuff the cavity with the lemon wedges, onion and garlic.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 3 of 7
In a bowl, toss the broccolini with the olive oil and season with salt and pepper to taste.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 4 of 7
Install crisper plates into both baskets. Place chicken in the Zone 1 basket, then insert basket into the unit. Place broccolini in Zone 2 basket, then insert into unit.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 5 of 7
Select Zone 1, select ROAST, set temperature to 350°F, and set the time to 1 hour and 15 minutes. Select Zone 2, select AIRFRY, set temperature at 375°F, and set the time to 8 minutes.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 6 of 7
Select SMART FINISH. Press center of dial to begin cooking.
1.8-2.26kg
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
4-5 pound
Whole Chicken
1
lemon, zested then quartered
1 tablespoon
rosemary, chopped
1 tablespoon
thyme, chopped
1 stick
butter, softened
1/2
onion, cut in wedges
3
cloves of garlic, lightly smashed
2 bunches
broccolini, ends trimmed
2 teaspoons
olive oil
Salt and pepper to taste
Step 7 of 7
When the timer is done, be sure to check the internal temperature at the thickest part of leg and breast. You want it to be 165 degrees. Let the chicken rest for 10 minutes before carving. Serve alongside broccolini.
