Why the Pressure King Pro and the CleverChef make the perfect pair
Whether it’s nailing the cooking for a big tasty breakfast or catering to different diets,…
This recipe is great for an alternative Sunday lunch or BBQ.
You can experiment with your own rubs and marinades before cooking, and the leftovers will make a great chicken stock.
2 tbsp olive or cooking oil
1 whole chicken ~1.5kg
1 lemon, zested and halved
10 sprigs fresh thyme, chopped
Salt and pepper (to taste)
Suitable for: CleverChef Multi Cooker
In a bowl, mix half the oil along with the lemon zest and half the thyme. Use your hands to rub this over the whole of the chicken and season.
Put half the lemon inside the chicken along with the rest of the thyme.
Add the chicken to the inner pot breast side up. Close the lid and select the MEAT/ROAST function, then press START.
After 20 minutes open the lid and flip the chicken on to the breast side, then close the lid and continue cooking until the end of the program.
When the program has finished open the lid and test with a thermometer to make sure the temperature is at least 75 °C in the thickest part and the juices run clear.
Remove the chicken and cover with foil. Allow to rest for ~30 minutes before carving. Slice the other half of the lemon and use this to garnish the chicken.