Ingredients:

  • 1 Whole Chicken, approximately 1.6 kg (3.5 lbs), giblets removed and patted very dry.
  • 1 tbsp (15 mL) Olive Oil or melted Unsalted Butter (for brushing skin).
  • 2 tbsp (30g) Unsalted Butter, softened to room temperature.
  • 1 tbsp (15 mL) Fresh Thyme Leaves, finely chopped.
  • 1 tsp (5 mL) Dried Oregano.
  • 2 tsp (10g) Fine Sea Salt (or kosher salt).
  • 1 tsp (5g) Freshly Ground Black Pepper.
  • Zest of 1 large Lemon.
  • 1 medium Onion, quartered.
  • 1 head of Garlic, halved horizontally.
  • 2 sprigs Fresh Rosemary (optional).
  • 1 cup (240 mL) Chicken Stock (low sodium) OR dry white wine.
  • 1/2 Lemon, sliced.

Instructions:

  1. Preparation: Pat the chicken bone-dry using paper towels. In a small bowl, combine the softened butter with thyme, oregano, salt, pepper, and lemon zest to create the herb rub.
  2. Seasoning: Rub the herb butter generously all over the outside of the chicken. Place the quartered onion, garlic halves, rosemary, and lemon slices inside the chicken cavity. Truss the chicken using kitchen twine if desired.
  3. PC Setup: Pour 1 cup of chicken stock or wine into the bottom of the Ninja Foodi cooking pot. Place the reversible rack/trivet inside and set the seasoned chicken breast-side up on the rack.
  4. Pressure Cook: Secure the Pressure Cooking Lid. Set the Foodi to Pressure Cook (HIGH) for 22 minutes (for a 3.5 lb chicken).
  5. Pressure Release and Check: Once cooking is complete, allow Natural Pressure Release (NPR) for 10 minutes, then Quick Release (QR) any remaining pressure. Check the internal temperature (it should be 165°F/74°C in the thigh).
  6. Crisping Setup: Carefully remove the chicken and rack. Discard the cooking liquid and aromatics from the pot. Place the chicken directly back into the clean pot. Brush the skin generously with olive oil or melted butter to prepare for crisping.
  7. Air Crisp: Close the Air Crisp Lid. Set the Foodi to Air Crisp at 400°F (200°C) for 12–15 minutes, monitoring closely until the skin is deeply golden brown and audibly crispy.
  8. Resting and Serving: Transfer the chicken to a clean carving board, tent loosely with foil, and let it rest for a minimum of 10 minutes before carving and serving immediately.