Honey Mustard and Herb Butterfly Chicken with Potatoes and Carrots
This butterfly chicken is brushed with a white wine, mustard, honey and fresh herb marinade, then cooked above potatoes, carrots and red onion. The vegetables receive the chicken juices while the skin browns in the air fryer. It is a complete meal with a fragrant marinade and a simple two-stage cooking method that gives the vegetables a head start.
Ingrédients
- 1 small whole chicken about 2 pounds, butterflied
- 1 pound small potatoes cut into pieces no thicker than ½ inch
- 10 ounces carrots cut into similar thickness
- 1 medium red onion cut into wedges
- ⅓ cup dry white wine
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves peeled
- ¼ cup loosely packed fresh basil leaves
- 1 tablespoon fresh oregano leaves
- 1 teaspoon fresh thyme leaves
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Blend wine, mustard, honey, garlic, herbs, salt and pepper. Reserve ¼ cup clean marinade for vegetables before handling chicken.
- Pat chicken dry, butterfly if necessary and brush both sides with remaining marinade. Refrigerate while preparing vegetables, or 30 minutes to 4 hours.
- Toss evenly cut potatoes, carrots and onion with reserved clean marinade. Place in the large compatible cooking container.
- Use Air Fry on Crispi, or 375°F on a temperature-controlled fryer. Cook vegetables 12–15 minutes, turning once, until beginning to soften.
- Place supplied plate over vegetables and chicken above it. Cook 12 minutes, turn and cook 10 minutes more. Continue as needed, usually 30–45 minutes total for chicken, until breast is at least 165°F and thigh reaches 180°F. Verify vegetables and drippings are cooked.
- Rest chicken 5–10 minutes on a clean board. Finish vegetables separately if needed, then serve together.
Vidéo
Notes
Calories are approximate. Optional marinating time is additional. Time varies with chicken size and appliance; use a thermometer. Reserve clean marinade before raw poultry contact. Oven variation is described in the post. Refrigerate promptly and reheat leftovers to 165°F.