Poussins with colorful vegetables

You may have seen on our livestream that FavorFlav recently received a very special guest, none other than Martin Senders, a.k.a. The Philips Chef. He showed us everything you can do with the Philips Airfryer. And guess what? That’s much more than just frying. Grilling, baking, roasting: you really can’t think of anything it can’t do. Try these poussins with an irresistibly crispy skin.

Martin really surprised us with a fantastic Airfryer menu. Asparagus tempura, an oriental salad with tender duck breast fillet and even a dessert: pandan crème brûlée. We have good news, because we’re allowed to share all the recipes with you. Starting with the poussins.

Tip in Den Bosch: eat at Yalla Yalla Foodbar

Poussins with colorful roasted vegetables

FavorFlav’s editor-in-chief Marcus Polman knows everything about chicken. His favorite chicken dish is poussin, prepared with butter under the skin for an extra crispy result. Martin shows that with the help of the Philips Airfryer, you can get an even more tender and crisp little chicken.

Method

Let the butter soften, finely chop the tarragon and mix it into the butter. Season with pepper, salt and a little paprika powder. Then push the rounded side of a teaspoon under the skin of the poussins to loosen it. Carefully pipe the tarragon butter under the skin and distribute it by gently massaging. Set the poussins aside for a moment.

Wash the vegetables and potatoes, peel the onions and cut everything into large pieces. Mix in a large bowl with two spoonfuls of olive oil. Finely chop the rosemary and thyme and mix them through the vegetables. Preheat the Airfryer for 5 minutes at 200°C. Place the vegetable mixture in the Airfryer basket and put the poussins on top. Lower the temperature to 185°C and cook everything for approximately 25 minutes. Carefully toss the vegetables halfway through.