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Ultimate Roast Chicken with Fennel and Potatoes
the Breville Test Kitchen

the Breville Test Kitchen

Ultimate Roast Chicken with Fennel and Potatoes

Sit back, relax and let Phase Cook take care of the cooking, automatically adjusting the temperature and time for perfectly cooked chicken.
time

1 hr 25 mins total time

activetimeIII

15 mins active time

easy

Easy

user

Serves 4

Ingredients


Measurements:

  • whole chicken icon
    4¼ lb whole chicken
  • head of garlic icon
    1 head of garlic

    cut in half

  • lemon icon
    1 lemon

    cut in half

  • sprig thyme icon
    8 sprigs thyme
  • red onion icon
    2 red onions
  • medium potato icon
    3 medium potatoes
  • large fennel bulb icon
    1 large fennel bulb
  • olive oil icon
    3 tbsp olive oil

    divided

  • salt icon
    2 tsp salt

    divided

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

Instructions

  • 1Insert the wire rack into position 7. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 425°F, for 5 minutes. Press Confirm for P2 and set the oven to Roast, Convection, 400°F, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.
  • 2Using paper towel, dry the chicken skin to remove any excess moisture. Place the garlic, lemon and thyme in the chicken cavity to infuse during cooking.
  • 3Tuck the wing tips under the chicken. Cross the legs and tie together with kitchen twine to secure. Set the chicken aside to dry while preparing the vegetables.
  • 4Cut each onion into six wedges, leaving the root intact. Peel and trim each end and place in a large bowl.
  • 5Cut the potatoes into quarters and place in the bowl. Trim the fennel top and cut into six wedges, add to the bowl.
  • 6Add 2 tablespoons oil, 1 teaspoon salt, and pepper, and toss to coat. Place the vegetables in the roasting pan and create a nest for the chicken to sit in.
  • 7Place the chicken on the vegetables, breast side up and rub with the remaining 1 tablespoon oil. Sprinkle with the remaining 1 teaspoon salt and pepper.
  • 8Once preheated, place the pan in the oven and roast for 5 minutes in P1. The oven will automatically switch to P2.
  • 9To test if the chicken is cooked, insert a meat thermometer into the thickest part of the breast, away from the bone, it should read a minimum of 165°F. If not, roast it a little longer.
    Tip: The size of the chicken can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook. It may need a little more or a little less cooking time, best to keep an eye on it.
  • 10Cover loosely with foil, to keep warm and stand for 15 minutes to rest.
  • 11Tilt the chicken to drain. Remove the kitchen twine and cut into pieces.
  • 12Drizzle the vegetables with the pan juices and serve with the chicken.
Main course
Autumn
Winter
Healthy
Gluten Free
Dairy Free
american
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