Whole Roasted Greek Chicken with Lemony Potatoes

• 份量: Makes 4 servings

配料

Veggies

1 1/2 lbs yellow potatoes, peeled and sliced into wedges (~4 potatoes)

1 red bell pepper, sliced into chunks

1 white onion, sliced thin

2 tb olive oil

2 tsp dijon mustard

1 tsp kosher salt

2 tsp oregano

1 tsp ground black pepper

1/2 lemon, juiced

Chicken

1 3.5-4 lb whole chicken

1/4 cup olive oil

1 1/2 tb oregano

1 1/2 tsp kosher salt

1 tsp ground black pepper

1/2 lemon, juiced

În your large Ninja 6qt glass container, add the potatoes, bell pepper, and onion. Add the olive oil, dijon mustard, salt, pepper, oregano and lemon juice. Toss with a pair of tongs and coat well. Next, pat the chicken dry. In a small bowl, mix together olive oil, oregano, salt, pepper, and lemon juice. Place the chicken on top of the veggies and pour 1/2 the marinade on top, using your hands to massage it onto the skin. Flip the chicken, add remaining marinade and rub it in well. Flip back over and sprinkle with additional salt and pepper. Cover the Ninja. Set to 390F for 55 minutes. At the half way point, remove the lid and flip the chicken. Return lid and let cook for the remaining time. Remove lid and ensure the chicken has achieved an internal temp of 165F. Remove chicken and let it rest. Take a look at the veggies and toss them. If they are roasted and crunchy, they are done. If not, return lid and air fry for 5 minutes more. ENJOY!