Lemon & Thyme Chicken (Cooker)

One of my weaknesses is galley (kitchen) gadgets. Add that to the necessity of ​dual functionality for most things onboard since space is at an ultimate premium. Monitoring the Ninja Foodi (FD401, 8 quart, 12-in1 Deluxe) for awhile, we finally bit the bullet over the 2024 winter to try recipes as Jacques would say in our “Lab Kitchen“. In just one weekend, of use we fell in love! Be sure to checkout our Product Review. 

Ingredients

• 1/4 Cup Honey
• 1/4 Cup Hot Water
• 7 Garlic Cloves (minced)
• 2 Lemons (juiced)
• 1 TBSP Black Peppercorns (whole)
• 1 TBSP Canola Oil
• 7 Thyme Springs
• 1 TSP Black Pepper
• 1 TSP Salt
• 1 Whole Chicken (6-7 lbs)

Instructions

Remove giblets, rinse chicken and set aside.

Place garlic, peppercorns and thyme in Nanoceramic Inner Pot.

In a small mix together honey, lemon juice, salt, water and set aside.

Place Cook & Crisp Basket in Nanoceramic Inner Pot. Gently place chicken.

Use a pressure cooker lid and cook for 40 minutes on high. Release pressure. Replace

with baking lid. Brush with the small bowl mixture. Select Air Crisp, cook on 400°F for 15 minutes until golden brown.

Tips

• Add more salt and pepper to taste. We follow a low salt intake.
• Leftovers last for 3 – 4 days refrigerated.
• Leftovers last for 6 – 9 months in the freezer.
• Leftovers make for delicious plain cold cut and curry sandwiches.
• Once cooked, internal temperature should reach 165°F.
• Rest for 10 minutes after cooking.
• Sprinkle chicken with cornstarch after brushing with a small bowl mixture for crispy skin.
• Sprinkle with Lemon Pepper spice for additional flavor.