Lemon & Paprika Roast Chicken with Chicken Fat Potatoes –

Name: Lemon & Paprika Roast Chicken with Chicken Fat Potatoes –
Ingredients: 1 (approx 1.2kg) chicken; 2 lemons; 5 sprigs rosemary; 6 cloves garlic; 2 tbsp paprika (I recommend Hungarian or Spanish paprika); 120ml water; Pinch sea salt; 4 potatoes; 1 (approx 2.65lb) chicken; 4.2fl. oz water; Step 1 Squeeze the lemons and combine with 120 ml water, 1 tbsp sea salt, 3 sprigs rosemary and the garlic cloves. Put all in the pot of your Ninja Foodi Multi-Cooker; Step 3 Peel your potatoes and cut into 1cm dice. Cover with water with the squeezed lemons to prevent them discolouring; Step 4 When the chicken is finished cooking allow the pressure to naturally release for 5 minutes then quick release any remaining pressure by moving the pressure release to vent; Step 5 Remove the Cook and Crisp Basket and very gently pat the paprika onto the chicken skin. Discard the liquid from the pot; Step 6 Put the Cook and Crisp Basket back in the pot and set to Air Crisp at 22C for 10 minutes. It should be golden and crisp then but you can push it for a few minutes if you would like it crisper; Step 7 Remove the chicken and put it on a serving plate. Cover it with foil and allow it to rest while you prepare the potatoes

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Delicious lemon & paprika roast chicken with flavorful chicken fat potatoes, perfect for a quick and easy meal! Compatible with Ninja Foodi 7-in-1 Multi-Cooker.

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Ingredients

1 (approx 1.2kg) chicken
2 lemons
5 sprigs rosemary
6 cloves garlic
2 tbsp paprika (I recommend Hungarian or Spanish paprika)
120ml water
Pinch sea salt
4 potatoes
1 (approx 2.65lb) chicken
4.2fl. oz water
Step 1 Squeeze the lemons and combine with 120 ml water, 1 tbsp sea salt, 3 sprigs rosemary and the garlic cloves. Put all in the pot of your Ninja Foodi Multi-Cooker
Step 3 Peel your potatoes and cut into 1cm dice. Cover with water with the squeezed lemons to prevent them discolouring
Step 4 When the chicken is finished cooking allow the pressure to naturally release for 5 minutes then quick release any remaining pressure by moving the pressure release to vent
Step 5 Remove the Cook and Crisp Basket and very gently pat the paprika onto the chicken skin. Discard the liquid from the pot
Step 6 Put the Cook and Crisp Basket back in the pot and set to Air Crisp at 22C for 10 minutes. It should be golden and crisp then but you can push it for a few minutes if you would like it crisper
Step 7 Remove the chicken and put it on a serving plate. Cover it with foil and allow it to rest while you prepare the potatoes