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

A Traditional Sausage Meat

Our classic pork sausage meat is one that you would have found in any Yorkshire butcher’s shop 40 years ago. Made from a traditional recipe using North Yorkshire pork with just the right amount of fat.

It now comes in a handy tube for ease of use.

£4.95

Yorkshire Free Range Chicken

A fresh free range chicken from the heart of Yorkshire.

At Grid Iron Meat, we take pride in offering the finest selection of meats, and our Yorkshire Free Range Chicken is no exception. Sourced from trusted farmers in the picturesque countryside of Yorkshire, England, this premium poultry is raised with the utmost care and attention, resulting in a product that stands above the rest in terms of quality, taste, and ethical standards.

£13.63

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.

Related Recipes & Guides

Chicken Recipe Collection

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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