Herb-Crusted Whole Chicken

Name: Herb-Crusted Whole Chicken
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 2.25 kg whole chicken; 3 tbsp vegetable oil; 1 tsp smoked paprika; 1 tsp dried mixed herbs; 1 tsp garlic granules; 0.5 tsp salt

Main Course

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Cook Time

1 h 15 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This herb-crusted whole chicken is a simple yet flavorful dish perfect for a family dinner or a small gathering. I've been making this recipe for years, and it's always a hit! The combination of smoked paprika, dried herbs, and garlic granules creates a delicious crust that keeps the chicken moist and tender. It's surprisingly easy to prepare, especially with the help of the Thermomix®. The total cooking time is around 75 minutes, making it a great option for a weekend meal. Feel free to adjust the herbs to your liking – rosemary and thyme also work wonderfully. Enjoy!

Ingredients (6 ingredients)

2.25 kg whole chicken
3 tbsp vegetable oil
1 tsp smoked paprika
1 tsp dried mixed herbs
1 tsp garlic granules
0.5 tsp salt

Preparation (6 steps)

Prepare the Chicken and Spice Rub

Thermomix® Setting

10 sec/Speed 3

Prepare the chicken by removing any string and anything in the cavity. In a small bowl, combine 3 tbsp vegetable oil, 1 tsp smoked paprika, 1 tsp dried mixed herbs, 1 tsp garlic granules, ½ tsp salt, and plenty of freshly ground black pepper. Mix well using the Thermomix for 10 Sec./Stufe 3.

Rub the Chicken with Spiced Oil

Put the chicken in a large bowl, then rub the chicken all over with the spiced vegetable oil mixture. Ensure the chicken is evenly coated.

Preheat Air Fryer (if necessary)

Preheat the air fryer, if necessary, to 180°C. This step is done outside of the Thermomix.

Cook Chicken Breast-Side Down

Carefully put the chicken into the air fryer, breast-side down. Cook for 30 minutes at 180°C. This step is done outside of the Thermomix.

Turn Chicken and Continue Cooking

Turn the chicken over and cook for a further 10 minutes at 180°C. This step is done outside of the Thermomix.

Crisp the Skin

Turn the heat up to 200°C and cook for a final 10-15 minutes to crisp the skin, until a temperature probe reaches 70°C when inserted at the thickest part of the chicken or the juices run clear when pierced. This step is done outside of the Thermomix.