Entrees
Roast Chicken with Fall Veggies
Makes 4 to 6 servings
Roast Chicken with Fall Veggies
Makes 4 to 6 servings
One-pot cooking, à la Cuisinart® Basket Air Fryer.
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
Ingredients
- 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
- 3½ pound chicken
- 4 garlic cloves, smashed
- 1 medium lemon, halved
Preparation
- 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.
- 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.
- When the vegetables have finished cooking, transfer to a mixing bowl. Place the chicken in the basket, and put the basket in the Air Fryer. Select Roast again with the time set to 55 minutes and the temperature set to 350°F. Press Start/Stop.
- 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.
- 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.
