Duo Crisp Roast Chicken

With flavours of orange, sage and garlic, this festive roast chicken is a one-pot wonder. Start with the pressure cook to seal in flavours and juices, swop lids, and finish off with the air fryer lid to a crispy, golden finish. Serve with sides of roast potatoes, green beans and carrots, or a lively salad for a summer’s day.

*Adjust cook times depending on size of bird

Ingredients:
1 large free-range chicken (± 1.3kgs)
1 tsp ground cinnamon
Salt and pepper, to taste
Olive oil
150ml chicken stock
150ml freshly squeezed orange juice

Stuffing:
1.5 cups homemade, hand torn chunky breadcrumbs
3 Tbsp butter, cut into cubes
1 onion, finely diced
2 clove garlic, finely minced
125g streaky bacon (or macon), cooked
Zest of 1 orange (1Tbsp)
1 Tbsp sage leaves, finely chopped
1 XL free-range egg, beaten

To serve:
400g baby carrots, peeled
1 Tbsp butter
1 Tbsp honey
80ml orange juice
280g fine green beans
Olive oil
Salt and pepper, to taste

Method:

For the stuffing:
Combine all stuffing ingredients together in a bowl and mix well.

For the chicken:
Rub the chicken all over with olive oil, salt, pepper and cinnamon. Add stuffing into the cavity.
Pour the chicken stock and orange juice into the inner pot. Place stuffed chicken on the trivet and insert into the inner pot.

Pressure cook for 17 min on high pressure. Quick release.

Remove the chicken so that you can pour out the cooking liquid into a small saucepan. Return chicken to the inner pot.

Switch the pressure cooker lid to the Duo Crisp air fry lid. Roast for 15 minutes at 200˚C.
While the chicken is roasting skim the fat off the sauce and keep warm.

For the carrots:
Place carrots, orange juice, honey and butter in a high-sided pan. Bring to a simmer.

Cover with a loose lid. Toss the carrots occasionally until well glazed all over and just tender.

Remove from heat, and sprinkle with salt and pepper.

For the green beans:
Heat a griddle pan on high heat.

Toss green beans with olive oil salt and pepper.

Cook green beans on the griddle pan for a few minutes until they get charred spots all over but retain a good bite.

Carve chicken and serve with a spoonful of stuffing, carrots and green beans.

Drizzle everything with a little of the orange sauce.