26
3. Turn the lamb once while roasting. Add 2 cups of the broth and vinegar
when oven switches to Low. Add remaining broth with 1 hour of cooking
time remaining.
4. Lamb is done when it easily pulls away from the bone.
Nutritional information per serving (based on 4 servings):
Calories 447 (73% from fat) • carb. 6g • pro. 24g • fat 26g • sat. fat 11g
chol. 121mg • sod. 578mg • calc. 38mg • fiber 2g
Chicken Nuggets
Kids of all ages will love this homemade version of the frozen standby.
Makes about 4 servings
¾ cup unbleached, all-purpose flour
2 large eggs, lightly beaten
1½ cups panko breadcrumbs
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 pound thinly sliced chicken breast or boneless thighs,
pounded even and cut into 1½-inch pieces
Olive oil for spraying
Nonstick cooking spray
1. Put the flour, eggs and panko into individual containers large enough for
dipping the chicken. Add a pinch each of the salt and pepper to the panko;
stir to combine.
2. Sprinkle the chicken evenly on both sides with the remaining salt and
pepper. Dredge each chicken piece in the flour and shake off the excess
before dipping into the egg, and then finally coating evenly with the panko
breadcrumbs. Spray both sides liberally with olive oil.
3. Place the AirFryer Basket in the Baking/Drip Pan. Generously coat the basket
with nonstick cooking spray. Put the prepared nuggets into the basket and
put into the upper position.
4. Select AirFry – Nuggets (not frozen) with temperature set to 400°F for 15
minutes, flipping halfway through, cooking until chicken is evenly browned on
both sides.
5. Serve immediately.
Nutritional information per serving (based on 4 servings):
Calories 191 (22% from fat) • carb. 32g • pro. 20g • fat 5g • sat. fat 1g
chol. 0mg • sod. 434mg • calc. 1mg • fiber 1g
Classic Roast Chicken
Simple spices go a long way in this roast chicken recipe.
Makes 4 to 6 servings
1 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon extra virgin olive oil
2 teaspoons herbes de Provence or other dried herbs like
rosemary and thyme
3 garlic cloves, smashed
1. Pat the chicken dry and put onto the Baking/Drip Pan. Sprinkle with salt,
pepper and the juice of half the lemon. Put the other lemon half into the
chicken’s cavity. Drizzle chicken with olive oil. Rub with herbs and garlic
cloves. Put the garlic cloves into the chicken’s cavity with the lemon.
Truss if desired.
2. Put the Baking/Drip Pan with the chicken into the lower position. Select
Roast with temperature set to 375°F for 60 minutes. Begin checking at 50
minutes. Chicken is ready when the internal temperature of the thigh reaches
165°F to 170°F.
3. Allow chicken to rest for 10 minutes; carve and serve.
Nutritional information per serving (based on 6 servings):
Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g
chol. 230mg • sod. 578mg • calc. 61mg • fiber 1g
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