Roast Chicken with Sausage Stuffing ( Ninja Foodi)

Roast chicken is a timeless classic, perfect for a hearty family meal or a special occasion. This recipe takes it up a notch by stuffing the chicken with a sausage meat mixture. Using the Ninja Foodi Max, this recipe combines the tenderness achieved through pressure cooking with the crispy skin only air crisping can deliver. The result is a beautifully cooked chicken with juicy, succulent meat and a golden, crispy exterior. Serve it with your favourite sides.

INGREDIENTS

For the Chicken:

1.6kg whole chicken
450g sausage meat
1 small onion, finely chopped
1 clove garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 lemon, halved
1 sprig rosemary

For Basting:

50g butter, melted
2 tbsp olive oil
1 tsp paprika

METHOD

Prepare the Stuffing:
- In a bowl, mix the sausage meat with the finely chopped onion, minced garlic, fresh parsley, thyme, salt, and black pepper until well combined.
Stuff the Chicken:
- Gently loosen the skin of the chicken breast with your fingers.
- Stuff the sausage meat mixture into the cavity of the chicken.
- Place half a lemon and the sprig of rosemary inside the cavity as well.
Prepare the Chicken for Cooking:
- Rub the outside of the chicken with olive oil, ensuring it’s evenly coated.
- Season with additional salt and pepper.
Pressure Cooking:
- Set the Ninja Foodi Max to the ‘Pressure Cook’ function.
- Add 250ml of water or chicken broth to the pot.
- Place the chicken in the Cook & Crisp™ Basket.
- Secure the pressure cooking lid and set to high pressure for 25 minutes.
- Once the cooking cycle is complete, perform a quick release of the pressure.
Baste the Chicken:
- Mix the melted butter, olive oil, and paprika.
- Open the lid and baste the chicken with the butter mixture.
Air Crisping:
- Change the function to ‘Air Crisp’ and set the temperature to 200°C (392°F).
- Air crisp the chicken for 10-15 minutes, or until the skin is golden and crispy.
- Use a meat thermometer to check the internal temperature. It should read at least 75°C (167°F) in the thickest part of the thigh.
Resting the Chicken:
- Once cooked, carefully remove the chicken from the Ninja Foodi Max and let it rest for 10-15 minutes before carving.

Shop for Ingredients

Classic Pork Sausage Meat – 450g

£4.95

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Yorkshire Free Range Chicken

£13.63

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Sides and Matches

Side Dishes:

Roasted Vegetables: Carrots, potatoes, and Brussels sprouts roasted with olive oil and herbs.
Green Salad: A fresh mixed green salad with a light vinaigrette.
Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic.

Ingredients that Pair:

Lemon and Herbs: Enhance the dish with more fresh lemon and herbs like rosemary, thyme, and parsley.
Garlic: Add extra garlic for a more robust flavour.
Butter: Baste with more butter for added richness.

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Grid Iron Gourmet

Preparation Time: 10 minutes

Cooking Time: 1 hour

Hot Tips

Check for Doneness: Use a meat thermometer to ensure the chicken is thoroughly cooked.
Crispy Skin: For extra crispy skin, pat the chicken dry with paper towels before seasoning.
Even Cooking: Ensure the chicken is not too tightly packed in the basket to allow even air circulation.

Pairings

Wine

Chardonnay: Full-bodied, often with a touch of oak.
Sauvignon Blanc: Crisp and refreshing with good acidity.
Viognier: Aromatic with a slightly fruity profile.
Riesling: Off-dry Riesling adds a touch of sweetness and high acidity.

Beer

Pilsner: Light and crisp, refreshing with chicken.
Pale Ale: Mild hop bitterness complements the roast flavours.
Wheat Beer: Light and slightly fruity, pairs well with herbs and lemon.

Other Drinks

Sparkling Water: With a slice of lemon or lime.
Cider: Dry or semi-dry cider, refreshing with a subtle sweetness.
Lemonade: Homemade lemonade, not too sweet, balances the richness.

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