Ingredients

  • 1.6kg chicken
  • Chicken Salt
  • 1.5 cups soft bread crumbs
  • 1 small onion, finely chopped
  • 1 tbs chopped parsley
  • 120g mushrooms thinly sliced
  • 1 tbs grated fresh lemon peel
  • ¼ teaspoon dried marjoram
  • 1/8 teaspoon nutmeg
  • 1 egg
  • Optional 400g Quartered Root Vegetables (ie. Potatoes, carrots, pumpkin etc)
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Method One (rotisserie)

  1. Mix in a Marinade bowl – salt, oil, lemon pepper, Moroccan seasoning and paprika.
  2. Wash chicken under cold water and pat dry.
  3. Add chicken to the bowl and coat. Leave for 30 minutes.
  4. Melt butter in a skillet then add onion and mushroom then sauté until soft. Add rest of stuffing ingredients and mix thoroughly.
  5. Remove Chicken from Marinade and pat dry with paper towels, then spoon bread crumb stuffing into the chicken’s cavity.
  6. Preheat oven to 200°C
  7. Truss chicken with kitchen string, apply rotisserie attachment then feed rotisserie ends into air fryer and cook for 50 minutes.
  8. Cut between the leg & breast bone half way through cooking to allow heat into the bone area.
  9. On completion add optional vegetables and cook for a further 30 minutes or until chicken & vegetables are cooked.

Note: Stuffed chicken takes longer (approx. 20 minutes) to cook through.

Method One (low rack)

Alternative cooking method from stage 7.

  1. Put chicken on low rack and cook for 50 minutes.
  2. Cut between the leg & breast bone half way through cooking to allow heat into the bone area.
  3. Turn chicken, add optional vegetables and cook for a further 30 minutes or until chicken & vegetables are cooked.

Preparation time: 15 minutes (plus 30 min marinade time)
Cooking Time: 85-90 minutes
Temperature: Set oven on 200°C
Low rack or rotisserie
Preheat: Optional

SERVES 4