Roast Chicken with Fall Veggies

Makes 4 to 6 servings

16   ounces Brussels sprouts, halved
1     medium red onion, halved with each half cut into 6 wedges
8     ounces butternut squash, cut into 1-inch cube
1     tablespoon olive oil
1¾ teaspoons kosher salt, divided
       freshly ground black pepper
1    3½-pound chicken
4    garlic cloves, smashed
1    medium lemon, halved

Nutritional information based on 6 servings:
Calories 268 (23 % from fat) • carb. 16g • pro. 36g • fat 7g • sat. fat 1g chol. 103mg • sod. 768mg • calc. 130mg • fiber 5g

1. In a medium bowl, toss the Brussels sprouts, onion, and butternut
squash with the olive oil, 1 teaspoon of the salt, and black pepper
to taste. Select Roast, and set the time to 25 minutes and the
temperature to 300°F. Press Start/Stop. Once the unit is preheated,
add the vegetables to the basket, tossing to evenly distribute.
2. While the vegetables are cooking, prepare the chicken. Pat the
chicken completely dry with paper towels, and then press on the
chicken to flatten it slightly for more even cooking. Season with the
¾ teaspoon salt all over the skin and also inside the cavity. Season
lightly with pepper. Add the garlic to the cavity and then squeeze the
lemon into the cavity, leaving the lemon halves inside.
3. When the vegetables have finished cooking, transfer to a mixing
bowl. Place the chicken in the basket, and put the basket in the
AirFryer. Select Roast again with the time set to 55 minutes and the
temperature set to 350°F. Press Start/Stop.
4. With 10 minutes remaining in cooking time, add the vegetables back
to the basket, distributing them evenly around the chicken. Replace
the basket to finish cooking.
5. When finished (the chicken should register 165°F with an instant read
thermometer), remove and carve the chicken into individual pieces.
Serve with the vegetables.