Deliciously juicy and tender roast chicken – a one pot roast in the Crockpot® Express Pressure Multicooker.

Ingredients

• 1 whole chicken, 1.3-1.6kg
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper
• 1 tbsp vegetable oil
• 4 cloves of garlic, peeled
• 2 tbsp lemon juice
• 250ml hot chicken stock
• 1 large sprig of fresh thyme

Method

1. Press BROWN/SAUTÉ function. Adjust the time to 6 minutes, press START/STOP. Allow to preheat.
2. Place the paprika, thyme and seasoning into a small bowl and mix together.
3. Rub over the outside of the chicken.
4. Add the oil to the Crockpot Express and place the chicken into the cooking pot breast side down to brown. Turn half way through and continue browning. Add the garlic, lemon juice and chicken stock.
5. Secure the lid and cook on the POULTRY setting for 30 minutes.
6. Once the unit has finished cooking, allow the unit to have a natural pressure release time of 10 minutes.
7. Carefully lift out the chicken and place on a warmed plate. Cover loosely with foil to keep warm.
8. To make gravy – strain the cooking liquid to remove the garlic and thyme.
9. Press BROWN/SAUTÉ function, heat the stock to boiling point.
10. Stir in a little cornflour mixed with water to thicken.
11. Serve alongside the chicken with some potatoes and vegetables.