Ingredients
-
1 whole chickenspatchcocked
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2 litres cold water
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60g salt
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4 garlic clovescrushed
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Juice of 1 lemon
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olive oil
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1 tsp paprika
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1 tsp onion powder
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1 tsp garlic powder
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salt and pepper
Directions
This spatchcocked roast chicken is brined overnight (2-8 brining time hours) for maximum juiciness, then cooked using the Panasonic Air Fry Combination Microwave Oven for crisp skin and tender meat. Starting breast-side down ensures even cooking and deep flavour, making it ideal for a relaxed but impressive Sunday roast.
Ingredients
| 1 whole chicken | |
| 2 litres cold water | |
| 60g salt | |
| 4 garlic cloves | |
| Juice of 1 lemon | |
| olive oil | |
| 1 tsp paprika | |
| 1 tsp onion powder | |
| 1 tsp garlic powder | |
| salt and pepper |
Steps
|
1
|
Combine the water, salt, crushed garlic and lemon juice in a large container. Stir until the salt is fully dissolved. Add the chicken and refrigerate for at least 2 hours, but ideally 8 hours/overnight. |
|
2
|
Remove the chicken from the brine, pat it completely dry and leave at room temperature until no longer cold. |
|
3
|
Rub the chicken all over with olive oil, then season generously with paprika, onion powder, garlic powder, salt and pepper. |
|
4
|
Arrange the vegetables on the enamel tray and place the spatchcocked chicken on top, breast-side down. Place the tray onto the wire rack. |
|
5
|
Cook using the Air Fry function 1 at 180°C for 10 minutes to crisp the underside of the chicken. |
|
6
|
Carefully flip the chicken breast-side up, then switch to the Air Fry function 4 at 180°C + MW 300 W and cook for 25 minutes until the chicken is cooked through and skin is crispy. |
|
7
|
Allow the chicken to rest for 10 minutes before carving and serving. |
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