Ever imagined roasting a whole chicken in a multicooker? This recipe transforms your multicooker into a mini oven, offering a convenient and space-saving way to cook a succulent roast chicken. Perfect for busy weekdays or when oven space is scarce, this method delivers a juicy, flavorful chicken with minimal fuss.
Ingredients (Serves 6):
- Whole Chicken (medium-sized): 1
- Vegetable Oil: 2 tablespoons (30 ml)
- Ground Black Pepper: to taste
- Salt: to taste
Step-by-Step Instructions:
Prepare the Chicken:
Rinse the chicken thoroughly under cold water, then pat dry with paper towels. Season generously with salt and ground black pepper on all sides to enhance flavor.
Preheat the Multicooker:
Set your multicooker to the “Fry” or “Roast” setting. Use a silicone brush to coat the bottom and sides of the cooking pot with vegetable oil. This prevents sticking and helps to crisp the skin.
Cook the Chicken:
Carefully place the chicken breast-side down in the multicooker. Close the lid and cook for 20 minutes. This initial positioning helps render the fat from the chicken breast, keeping it moist.
Flip and Continue Cooking:
After 20 minutes, open the lid and carefully turn the chicken over to the other side. Close the lid and continue cooking for another 20 minutes. This ensures even cooking and browning.
Rest Before Serving:
Once the cooking time is up, turn off the multicooker but leave the chicken inside with the lid closed for 15 minutes. This resting period allows the juices to redistribute throughout the meat, making it even more tender.
Serve this multicooker roast chicken with your choice of side dishes, such as roasted vegetables, a fresh salad, or mashed potatoes, for a complete and satisfying meal.
Enjoy the ease and convenience of cooking a whole roast chicken right in your multicooker, perfect for any day of the week!
