Whole Roasted Chicken in AirFryer
Delicious whole roasted chicken in AirFryer! super easy to make and perfect to be accompanied by a green salad 🐣🤤💙
Ingredients:
- Whole chicken without hormones of approximately 4.5 lbs.
- fresh thyme
- 3 garlic cloves
- 3 dried tomatoes
- Olive oil
- 2 teaspoons of capers
- Salt and pepper
For the salad:
- 1 Lemon
- Olive oil
- Balsamic vinegar
- honey
- 1/2 clove of garlic
- 2 tablespoons of pine nuts
- Arugula
- 1 Romaine lettuce
- Half a red onion, cut into thin julienne strips
- Parmesan
Preparation:
1. Put the garlic cloves, dried tomatoes and capers in a mortar. Grind them with a little olive oil until they become a paste.
2. Add a little more olive oil, fresh thyme, salt and pepper.
3. Grease the chicken cover with this paste.
4. Place the chicken in the AirFryer, if you feel that it does not fit in height, you can press on the chest to break the bones so you can close the Airfryer.
5. All AirFryers are different. In the one used for the recipe, we set the "chicken" time, which was 28 minutes at a temperature of 175°.
6. At the end of the time, we have turned the chicken over and once again gave it a complete "chicken" cycle.
7. If you feel that it is still missing, you can repeat step No.6 as many times as you consider necessary. In our case there were 3 "chicken" cycles.
8. For the dressing, place the pine nuts and the 1/2 clove of garlic in a mortar and grind it until it forms a paste. Add the lemon and see adding olive oil, honey and balsamic vinegar for a few. The idea is to form a balance between sweet, salty and sour.
9. Add the dressing to the leaves, cheese and onion and voila!
Tip: You can add avocado to the salad.
Ingredients:
- Whole chicken without hormones of approximately 4.5 lbs.
- fresh thyme
- 3 garlic cloves
- 3 dried tomatoes
- Olive oil
- 2 teaspoons of capers
- Salt and pepper
For the salad:
- 1 Lemon
- Olive oil
- Balsamic vinegar
- honey
- 1/2 clove of garlic
- 2 tablespoons of pine nuts
- Arugula
- 1 Romaine lettuce
- Half a red onion, cut into thin julienne strips
- Parmesan
Preparation:
1. Put the garlic cloves, dried tomatoes and capers in a mortar. Grind them with a little olive oil until they become a paste.
2. Add a little more olive oil, fresh thyme, salt and pepper.
3. Grease the chicken cover with this paste.
4. Place the chicken in the AirFryer, if you feel that it does not fit in height, you can press on the chest to break the bones so you can close the Airfryer.
5. All AirFryers are different. In the one used for the recipe, we set the "chicken" time, which was 28 minutes at a temperature of 175°.
6. At the end of the time, we have turned the chicken over and once again gave it a complete "chicken" cycle.
7. If you feel that it is still missing, you can repeat step No.6 as many times as you consider necessary. In our case there were 3 "chicken" cycles.
8. For the dressing, place the pine nuts and the 1/2 clove of garlic in a mortar and grind it until it forms a paste. Add the lemon and see adding olive oil, honey and balsamic vinegar for a few. The idea is to form a balance between sweet, salty and sour.
9. Add the dressing to the leaves, cheese and onion and voila!
Tip: You can add avocado to the salad.
Spanish
English
French
German
Italian