ninja foodi whole chicken
Air crisp breast side down 360 for 45-50 min and flipp breast side up 10-15 min just over 5 lbs.
5-pound whole chicken, giblets removed 2 Tablespoons unflavored coconut oil 1 Tablespoon Kosher Salt 1 teaspoon ground black pepper 1 teaspoon Garlic Powder 1 teaspoon Paprika 1/2 teaspoon Dried basil 1/2 teaspoon dried oregano 1/2 teaspoon Dried thyme Couple dashes of turmeric and coriander 2 tablespoons of butter 1/4 onion 1 stack of celery 1 large carrot 1/2 lemon cut into quarters
Instructions – Combine all of the seasonings with the oil to make a paste and spread it all over the chicken. -slowly and carefully, peal back the skin from the breast and season the inside as well. -put a tablespoon of butter under the skin on each breast -1 quarter lemon squeezed inside the chicken and stuff the peal inside -stuff the chicken with veggies – Place the chicken in the basket breast side down and cook on the air crisp setting at 360F for 50 minutes. -Flip the chicken to breast side up and cook for an additional 7-10 minutes. – Check to make sure the breast meat has an internal temperature of 165F. -let rest for 5-15 minutes then carve and serve. -enjoy
Revamped directions and recipe from Deb Hatter’s post | found when searching up. And she got it from Courtney Lauren Woods