Ninja Foodie Herb-Roasted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4-5 lb Whole Uncooked Chicken1/4 cup Lemon Juice 1/4 cup Honey 8 tsp Salt 5 sprigs fresh Thyme5 cloves Garlic, peeled and smashed 1 tbsp Canola Oil 3 tsp black peppercorns 2 tsp ground Black Pepper
Remove packet of giblets, if included in cavity of the chicken. Rince chicken and tie legs together with cooking twine.
In a small bowl, mix together lemon juice, hot water, honey, and 2 Tbs salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
Place the chicken into the Cook and Crisp Basket and place basket into the pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE ad set to high (HI). Set time to 22 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
Close crisping lid. Select AIR CRISP, set temperature to 400F, and set time to 8 minutes. Select START/STOP to begin. Cook util desired level of crispness is reached, adding up to 5-10 additional minutes.
Let chicken rest for 5-10 minutes. Cooking is complete when internal temperature reaches 165F. Remove chicken from basket using the Ninga roast lifters (or two large serving forks).
Serving Size: 3.5 oz cooked meat and skin
In a small bowl, mix together lemon juice, hot water, honey, and 2 Tbs salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.
Place the chicken into the Cook and Crisp Basket and place basket into the pot.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE ad set to high (HI). Set time to 22 minutes. Select START/STOP to begin.
When pressure cooking is complete, allow pressure to naturally release for 5 minutes. After 5 minutes, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
Close crisping lid. Select AIR CRISP, set temperature to 400F, and set time to 8 minutes. Select START/STOP to begin. Cook util desired level of crispness is reached, adding up to 5-10 additional minutes.
Let chicken rest for 5-10 minutes. Cooking is complete when internal temperature reaches 165F. Remove chicken from basket using the Ninga roast lifters (or two large serving forks).
Serving Size: 3.5 oz cooked meat and skin
Nutritional Info Amount Per Serving
- Calories: 574.6
- Total Fat: 38.4 g
- Cholesterol: 182.1 mg
- Sodium: 2,508.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 0.1 g
- Protein: 45.6 g
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