A delicious riff on roast chicken, using the natural juices to create a mouth-watering side of chicken fat potatoes
Lemon and Paprika Roast Chicken with Chicken Fat Potatoes
- 1 chicken approx 1.2-1.5kg
- 2 lemons
- 5 sprigs rosemary
- 6 cloves garlic
- 2 tbsp paprika (I recommend Hungarian or Spanish paprika)
- 120ml water
- Sea salt to taste
- 4 average potatoes that are good for roasting (I used rooster)
Squeeze the lemons and combine with 120ml water, 1 tbsp sea salt, 3 sprigs rosemary and the garlic cloves. Put all in the pot of your Ninja Foodi.
Lightly salt your chicken on the skin and in the cavity and put in the Cook & Crisp Basket. Assemble the pressure lid ensuring the pressure release valve is in the seal position. Set for 22 minutes on high.
Peel your potatoes and cut into 1cm dice. Cover with the water and squeezed lemons to prevent them discolouring.
When the chicken is finished cooking allow the pressure to naturally release for 5 minutes then quick release any remaining pressure by moving the pressure release to vent.
Remove the Cook and Crisp Basket and very gently pat the paprika onto the chicken skin. Discard the liquid from the pot.
Put the Cook and Crisp Basket back in the pot and set to Air Crisp at 22C for 10 minutes. It should be golden and crisp then but you can push it for a few minutes if you would like it crisper.
Remove the chicken and put it on a serving plate. Cover it with foil and allow it to rest while you prepare the potatoes.
The pot will have lots of gorgeous chicken fat in it. Drain the potatoes, discard the lemons and put the potatoes in the pot with the chicken fat. Add a sprinkle of salt and stir well. Add the remaining rosemary. Set to Air Crisp for 10 minutes, stirring gently half way through.