Tower Hobbies T17038, Руководство пользователя

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SERVES
4
INGREDIENTS
1.3kg whole chicken
½ tsp sea salt
1 small bunch of thyme
1 lemon
25g butter
2 cloves garlic, crushed
METHOD
1. Place the chicken on a tray, pat dry with kitchen paper and
sprinkle over the salt. Pick the thyme leaves, discard the stalks
and roughly chop the leaves. Zest the lemon, cut in half, then
add the lemon zest to a bowl with the thyme leaves, butter
and garlic and mix well until combined.
2. Push the lemon thyme butter under the chicken skin using
your hands and rub it evenly over the flesh. Place the lemon
halves in the cavity of the chicken.
3. Place the chicken onto an air flow rack then insert into the
Air fryer on the middle shelf with the drip tray on the base.
Cook at 220 degrees for about 25 minutes and deactivate the
rotating rotisserie key.
4. When done, remove the chicken from the oven using oven
gloves. To check that the chicken is cooked pierce the thigh
with a skewer and the juices should run clear. Transfer to a
warm plate and cover with foil to rest for about 20 minutes.
15 MINS 40 MINS
Tip
Carve the chicken
and serve with roast
potatoes, seasonal
vegetables and your
favourite homemade
gravy
LEMON AND THYME ROAST CHICKEN
24