Ingredients
1 4-lb chicken
1 tbsp. paprika
8 oz baby carrots
3 shallots
10 baby potatoes, cut in half
2 tbsp. olive oil
½ tsp. sea salt
¼ tsp. ground black pepper
2 tbsp. Red Rub (From Seasonings Recipe)
Directions
Season the chicken with the Red Rub and paprika. Place the chicken in the Fry Basket.
Select the Chicken preset. Cook at 380° F for 30 minutes.
When the cooking time is almost complete, toss the carrots, shallots, and potatoes with the olive oil, salt, and black pepper in a bowl.
When the cooking time is complete, pour the vegetables around the chicken in the Fry Basket.
Continue cooking at 380° F until an instant-read thermometer inserted into the thickest part of the chicken reads 155° F (about 30 more minutes).
Let the chicken rest for 15 minutes before serving with the vegetables.