Herb-Roasted Chicken


  • 1 whole uncooked chicken (2.25kg - 2.5kg)
  • Juice of 2 lemons (60ml lemon juice)
  • 60ml hot water
  • 60ml honey
  • 2 tablespoons plus 2 teaspoons sea salt, divided
  • 1 tablespoon whole black peppercorns
  • 5 sprigs fresh thyme
  • 5 cloves garlic, peeled, smashed
  • 1 tablespoon vegetable oil
  • 2 teaspoons ground black pepper
Prep time 10 mins
Cooking time 41 mins
Servings 4
  • Approx. pressure build: 6 minutes
  • Pressure cook: 22 minutes
  • Pressure release: 5 minutes
  • Air crisp: 8-18 minutes

1 Place rice, chicken stock, frozen vegetables, 1 teaspoon salt, 1 teaspoon pepper, and Adobo seasoning into the pot stir to combine.

2 In a small bowl, mix together lemon juice, hot water, honey, and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, and garlic in the pot.

3 Place chicken into the Cook & Crisp™ Basket and place basket in pot.

4 Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 22 minutes. Select START/STOP to begin.

5 When pressure cooking is complete, allow pressure to natural 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.

6 Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.

7 Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin. Cook until desired level of crispness is reached, adding up to 10 additional minutes.

8 Let chicken rest for 5–10 minutes. Cooking is complete when internal temperature reaches 165°F. Remove chicken from basket using the Ninja® roast lifters* (or 2 large serving forks).

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