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Roasted Chicken Legs With New Potatoes, Fennel And Peppers

Cooking method:

Ninja Foodi MAX Multi-Cooker OP500
  • Prep Time: 10 mins
  • Total time: 1 hour
  • Skill Easy
  • Serves 2 people

Roasted Chicken Legs With New Potatoes, Fennel And Peppers

Recipe tags

Ingredients

  • 2 chicken legs/ quarters
  • 2 tbsp olive oil, divided
  • sea salt and freshly ground black pepper
  • 1/2 tsp chilli flakes
  • 200ml white wine
  • 1/2 lemon, sliced
  • 3 garlic cloves, crushed
  • 1/2 tsp dried thyme
  • 1 tbsp soft brown sugar
  • 300g baby new potatoes, scrubbed
  • 1 large fennel bulb, cut into sixths
  • 1 red pepper, deseeded and cut into eights
  • thyme sprigs and lemon wedges to garnish

Cooking mode

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Method

  • Step 1

    In a bowl, add chicken, drizzle with 1 tablespoon olive oil and generously season with salt, pepper and chilli flakes.

  • Step 2

    Install pot in the unit, add white wine, lemon, garlic cloves, thyme, brown sugar and stir. Then add a layer of potatoes and arrange chicken skin side down on top of potatoes. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.

  • Step 3

    Select pressure, set to HI and time to 20 minutes. Press START/STOP to begin.

  • Step 4

    Meanwhile, drizzle fennel and red pepper with remaining olive oil and season with salt and pepper.

  • Step 5

    After 20 minutes remove the pressure lid then flip chicken legs, stir potatoes, add fennel and peppers.

  • Step 6

    Select AIR FRY and set time to 20 minutes. Select START/STOP to begin.

  • Step 7

    Cooking is complete when internal temperature reaches 75°C. Serve chicken hot with potatoes and vegetables, garnish with thyme and lemon wedges.
    NOTE The juices can make a delicious sauce/gravy. If you prefer your potatoes, crisper, drain off juices, select AIR FRY, set temperature to 200°C and set time for 10 minutes to brown.

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