Roast Chicken with Kabocha Squash and Turnips
Here, we season a whole chicken with a medley of herbs and spices, then cook it in the Instant Pot Vortex Pro Airfryer Oven, which produces a bird with crisp, golden brown skin and juicy meat. Using the same appliance, we roast winter squash and turnips to serve alongside for the perfect dinner for a cold winter night. The recipe calls for kabocha squash, a Japanese variety with a fluffy texture and sweet flavor. If you can’t find kabocha, acorn squash makes a great substitute. Both have skins that, when cooked, are tender enough to eat.
Ingredients
For the squash and turnips:
- 1 small kabocha or acorn squash, halved, seeded and cut into 1-inch (2.5-cm) wedges
- 1/2 lb. (250 g) turnips, tops trimmed to 1 inch (2.5 cm), turnips halved lengthwise
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
For the chicken:
- 1 chicken, about 4 lb. (2 kg)
- 3 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tsp. paprika
- 2 tsp. dried oregano
- 2 tsp. granulated garlic
- 2 tsp. onion powder
- 1 tsp. ground coriander
- Pinch of cayenne pepper
- 1 lemon, halved, plus lemon wedges for garnish
- 3 fresh thyme sprigs, plus more for garnish
- 2 fresh rosemary sprigs, plus more for garnish
- Flaky sea salt
Directions
To make the squash and turnips, preheat an Instant Pot Vortex Pro Airfryer Oven to 400°F (200°C) on the Roast setting. Set the cook time for 40 minutes.
In a large bowl, toss together the squash, turnips and olive oil, and season with kosher salt and black pepper. Arrange the vegetables on the cooking trays.
When the oven beeps and displays “add food,” place the trays in the oven. Close the door and cook until the vegetables are tender and lightly browned, 35 to 40 minutes. Transfer to a serving platter and cover loosely with aluminum foil.
To make the chicken, preheat the Airfryer Oven to 375°F (190°C) on the Airfry or Roast setting. Set the cook time for 40 minutes.
Pat the chicken dry with paper towels. Rub with the olive oil and season with kosher salt and black pepper.
In a small bowl, stir together the paprika, oregano, granulated garlic, onion powder, coriander and cayenne and sprinkle over the chicken. Stuff the cavity with a lemon half and the thyme and rosemary sprigs. Tie the legs together with kitchen twine. Place the chicken on the cooking tray.
When the oven beeps and displays “add food,” place the tray in the oven. Close the door and cook until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 165°F (74°C), about 40 minutes. Remove the chicken from the oven and let rest for 5 minutes, then squeeze the juice from the remaining lemon half over the bird. Sprinkle with flaky sea salt.
Place the chicken on the platter with the vegetables. Garnish with lemon wedges and thyme and rosemary sprigs. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen