Roast Chicken with NutriOven

Did you know the NutriOven can bake an entire roast chicken meal? We put it to the test and the results are irresistable. Give it a go for yourself!

Note: Recipe made with Sunbeam NutriOven

cook time

120 mins

 prep time 

30 mins

total time

150 mins

Serves 4


  • Roast Chicken
  • 1.5kg whole chicken
  • Butter, melted (for basting)
  • Roast Veggies
  • 1 parnsip, quartered lengthways
  • 1 bunch asparagus, dry ends trimmed
  • 500g potato, halved or quartered
  • Half of one cauliflower, cut into florets
  • Olive oil
  • Salt & pepper, to season
  • Almond Stuffing
  • 40g butter, melted
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1.5 cups breadcrumbs (we used wholegrain)
  • 180 grams chicken mince
  • 3/4 cup sliced almonds
  • 1/4 cup parsley, finely chopped
  • 1 tsp lemon zest
  • 1/4 cup lemon juice
  • To Serve
  • Gravy
  • Salt & pepper


  1. Line bottom of NutriOven with tinfoil and pre-heat the NutriOven to 250 degrees. Ensure extension ring is in place.
  2. Start by preparing the stuffing. Heat butter in a small pan over low heat. Add onion and garlic; cook, stirring until soft.
  3. Transfer to a large bowl and mix all remaining almond stuffing ingredients together.
  4. Fill cavities of chicken with as much almond stuffing as you can fit. Set aside remaining.
  5. Tie legs of chicken together. Brush chicken with melted butter and season with salt
  6. Turn NutriOven down to 200 degrees, place chicken on low rack. Cover with tin foil and roast for one hour.
  7. While chicken is cooking prepare veggies
  8. Place potatoes and parsnip in a large bowl. Boil a jug and pour boiling water over veggies. Cover and let sit for five minutes before draining.
  9. Arrange potatoes and parsnip on the multi-purpose baking dish
  10. Drizzle with olive oil, and season with salt & pepper
  11. When chicken has been cooking for one hour, pull out and brush with more butter.
  12. Using the low rack, place chicken back into NutriOven uncovered on low rack, and place veggies in the top of the oven on the high rack.
  13. Roast all for 30 further minutes or until juices in chicken run clear and veggies are soft and golden.
  14. While waiting for chicken to cook, roll stuffing into balls and place on small oven tray or baking dish. Place cauliflower and broccoli in large bowl, boil a jug and pour boiling water over veggies. Cover and let sit for five minutes before draining.
  15. Pull chicken & veggies out, set aside to rest, and place asparagus and cauliflower on multi-purpose baking dish in oven on high rack for a further 15-20min. Place stuffing balls on low rack.