
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)
Method One (rotisserie)
- Mix in a Marinade bowl – salt, oil, lemon pepper, Moroccan seasoning and paprika.
- Wash chicken under cold water and pat dry.
- Add chicken to the bowl and coat. Leave for 30 minutes.
- Melt butter in a skillet then add onion and mushroom then sauté until soft. Add rest of stuffing ingredients and mix thoroughly.
- Remove Chicken from Marinade and pat dry with paper towels, then spoon bread crumb stuffing into the chicken’s cavity.
- Preheat oven to 200°C
- Truss chicken with kitchen string, apply rotisserie attachment then feed rotisserie ends into air fryer and cook for 50 minutes.
- Cut between the leg & breast bone half way through cooking to allow heat into the bone area.
- 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.
- Put chicken on low rack and cook for 50 minutes.
- Cut between the leg & breast bone half way through cooking to allow heat into the bone area.
- 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