Sunday roast chicken and vegetables
A full Sunday roast without turning on the oven. The chicken goes in one drawer, the potatoes and veg in the other, and Sync makes both drawers finish at the same moment.
Ingredients
- 1 whole chicken, about 1.4 kg
- 2 tbsp olive oil, divided
- 1 tsp dried thyme
- Salt and black pepper
- 600 g potatoes, halved
- 3 carrots, cut into chunks
- 1 onion, cut into wedges
Method
- Rub the chicken with 1 tbsp of the oil, the thyme, salt and pepper.
- Place the chicken breast-side down in drawer 1 and select the Chicken preset at 180°C for 50 minutes.
- Toss the potatoes, carrots and onion with the remaining oil and some salt, and put them in drawer 2 on the Vegetables preset.
- Press Sync and start. The drawers will finish at the same time.
- Halfway through, turn the chicken breast-side up and shake the vegetables.
- Check the chicken is cooked through: the juices should run clear and the thickest part should reach 75°C. Rest it for 10 minutes before carving.
Tip
Smaller or larger birds need less or more time. Always check the thickest part of the thigh before serving.
Times are a starting point for the Smart Chef 11 L. Food sizes vary, so check through the window and add a few minutes if needed. Always make sure meat and fish are cooked through.