Lemon Herb Roasted Chicken with Garlic & Fennel Potatoes



1 unwaxed lemon

3 sprigs fresh thyme, divided

3 sprigs rosemary, divided

1.6kg chicken

25g butter, soften

2 garlic cloves, minced

750g new potatoes

1 fennel bulb

3 garlic cloves, sliced

350ml chicken or vegetable stock

Salt and freshly ground black pepper to taste


  1. Grate zest and juice lemon. Place lemon skin with a sprig of rosemary and thyme into chicken cavity. Tie legs of chicken together with cooking twine.
  2. Remove leaves from herb sprigs and mix half with butter and garlic. Spread butter over chicken skin.
  3. Cut potatoes lengthwise into quarters to make wedges. Slice fennel. Put into cooking pot with potatoes, remaining half of herbs and garlic. Pour over stock. Season to taste.
  4. Place top tier rack over vegetables and place chicken on top of vegetables. Sprinkle over lemon zest, 2 tablespoons lemon juice and season to taste.
  5. Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 180°C and time to 20 minutes. Press START/STOP to begin cooking (the unit will build pressure for approximately 11 minutes before cooking begins).
  6. When cooking is complete, remove chicken from pot, cover with foil and allow to rest for 10-15 minutes. Remove rack.
  7. Reduce stock in potatoes; move slider to the AIR FRY/STOVE TOP position, select SEAR/SAUTÈ and set to Hi-5. Allow stock to reduce for 5-10 minutes, until thick.
  8. Serve chicken with green vegetables and potatoes.

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