Ninja Foodi Rosemary Lemon Chicken
I purchased two organic chickens (9.5 lbs, 2-pk) from SamsClub this week. For the first one I followed a great recipe. The gravy was delicious. It was from The Salty Pot blog. It needed more cooking time. I will increased the pressure cook this time.
Ingredients
- 1 whole chicken (wash and pat dry)
- 4 cups water or chicken broth or combined
- 1 onion quartered and separated
- 2-3 springs fresh rosemary
- 2-3 garlic while cloves
- 2 caps + 1 TB lemon juice (I did not have a fresh lemon)
- 1 TB Olive oil or butter to baste before air crisping
- Salt & pepper to taste
I poured the water and broth mixture (2 c water and 2 c broth) in the bottom of the Ninja liner pot. I put some onion, salt and rosemary inside the chicken. I then trussed the chicken. Not my best work, but first time I did it and the skin was already torn. I found great instructions with pictures on ChefSteps,com. I placed the chicken in the cook & crisp basket. Next, I added the garlic, and the rest of the rosemary and onion. I poured 2 capfuls of lemon juice over the chicken and added salt and pepper.
I set the Ninja to Pressure cook (Hi) for 20 minutes. At 20 minutes, release the pressure and check the internal temperature for 165-degrees (mine was 167+). Remove the liquid from the Ninja. Baste the exposed parts of the chicken with olive oil or melted butter ( I whisked 1-TB olive oil and 1-TB lemon juice). Salt & pepper again. Salt makes for a crisp skin. I then set the Air crisp to degrees for 15 minutes. Check at 10-minutes for the skin for the color and crispness you desire, take the chicken out to rest 10 minutes.
The chicken was moist. However, I prefer the spices from The Salty Pot and the gravy you make from the drippings.
