Whole Chicken with Mushrooms & Chestnuts in the Airfryer
10'
35'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Whole Chicken
1 ολόκληρο κοτόπουλο MIMIKOS
300 γρ. μανιτάρια (σαμπινιόν)
200 γρ. βρασμένα κάστανα
2 κ.σ. ελαιόλαδο
50 γρ. βούτυρο (2 κ.σ.)
Aλάτι ψιλό
|
1/2 κ.γ. πιπέρι
1 κ.γ.
3 γρ. θυμάρι ή ρίγανη
1 κτγ σκόνη σκόρδο (ψιλοκομμένες)
100 γρ. χυμός πορτοκαλιού
Ξύσμα από 1/2 πορτοκάλι
Ingredients
1/2 tsp pepper
1 tsp paprika
3 g thyme or oregano
1 tsp garlic powder (finely chopped)
100 g orange juice
Zest of 1/2 orange
1 whole MIMIKOS chicken
300 g mushrooms (champignon)
200 g boiled chestnuts
2 tbsp olive oil
50 g butter (2 tbsp)
Fine salt
Preparation
Preparing the Chicken:
Wash the chicken thoroughly and pat it dry with paper towels.
Rub the chicken with olive oil and butter.
Seasoning:
In a bowl, mix the salt, pepper, paprika, thyme, and orange zest.
Rub the spice mixture all over the chicken, both inside and out.
Marinating (Optional):
If time permits, let the chicken marinate in the refrigerator for 1-2 hours.
Cooking in the Airfryer:
Preheat the Airfryer to 180°C (356°F) for 5 minutes.
Place the chicken in the basket breast-side down and cook for 35-40 minutes.
Adding Mushrooms and Chestnuts:
In a bowl, mix the mushrooms, chestnuts, orange juice, garlic powder, and a little olive oil.
Remove the chicken from the Airfryer, flip it breast-side up, and arrange the mushroom and chestnut mixture around it.
Continue cooking at 180°C (356°F) for another 20-25 minutes, until the chicken skin becomes crispy.
Resting and Serving:
Allow the chicken to rest for 10 minutes before carving.
Serve the chicken alongside the mushrooms and chestnuts for a delicious festive dish.
A recipe by Gabriel Nikolaidis.
watch the recipe video
