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    Home » Recipes » Ninja Foodi Pressure Cooker Recipes

    Ninja Foodi Whole Chicken

    Published: Sep 28, 2020 · Modified: Aug 24, 2021 by Lauren Cardona This post may contain affiliate links. Using links to these sites means I may earn a percentage of the purchase at no cost to you. As an Amazon affiliate, I may receive a percentage of qualifying purchases. For more details, please read the full disclaimer.

    Jump to Recipe Print Recipe
    Ninja Foodi Whole Chicken (1)

    One of the first things that we made in our Ninja Foodi was a whole chicken!  It turned out so good that we have continued to make it on a regular basis.  Ninja Foodi whole chicken is just like the rotisserie chickens that you can buy at the grocery store except better!  Not only is it juicier but you can modify the seasonings as you would like and change it up a little bit each time. 

    This recipe was made using the Ninja® Foodi™ 8-qt. 9-in-1 Deluxe XL Pressure Cooker & Air Fryer but can also be made using the Ninja® Foodi® 14-in-1 8-qt. XL Pressure Cooker Steam Fryer with SmartLid™

    Oh....and there's gravy!!  Did I mention that this recipe also makes the gravy to go with the chicken!! 

    Whole Chicken

     

    Tips for making Ninja Foodi Whole Chicken:

    1.For this recipe, we used a 6-pound chicken, but you can use any size chicken that you would like as long as it fits into the crisping basket that came with your Ninja Foodi.  If you are cooking a substantially smaller chicken, reduce the pressure cook time by a minute or 2.  

    2. If you are wondering if you can use a frozen chicken for this recipe, the answer is no.  Here's why.  Well, most whole chickens come with the giblets inside of the chicken either in a bag or in the chicken itself.  If the chicken is frozen, you will not be able to get the giblets out of the chicken before cooking it.  Do not cook the chicken with the giblets still inside.

    3.For a lower sodium chicken, use low sodium chicken broth and reduce the salt in the ingredients.  You can also substitute unsalted butter.

    chicken ingredients

    Looking for more recipes?  Check out some of our favorites!

    • Ninja Foodi Sweet and Savory Pork Tenderloin
    • Ninja Foodi Crack Chicken
    • Ninja Foodi Lazy Lasagna
    • Ninja Foodi Mostaccioli
    • Ninja Foodi Chili
    Whole Chicken
    Whole Chicken
    seasoning
    onion
    chicken broth
    thyme
    lemon
    garlic
    butter
    flour

    Ingredients for making Ninja Foodi Whole Chicken:

    • Whole chicken-not frozen ( we used six-pound chicken)
    • 1 cup of chicken broth
    • 3 cloves garlic-peeled and quartered
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • ½ teaspoon paprika
    • 1 ½ teaspoons Old Bay seasoning (or any Cajun seasoning)
    • 4 sprigs of thyme leaves-remove from the stem
    • ¾ cup of softened salted butter (12 tablespoons)
    • ½ small white onion- peeled and cut into large chunks
    • 1 small lemon- cut into half-inch slices
    • ¼ cup all-purpose flour 
    • ¼ cup water
    butter
    Whole Chicken
    Whole Chicken

    Directions for making Ninja Foodi Whole Chicken:

    1.Remove chicken from the packaging.  Remove giblets from chicken and rinse chicken inside and outside and pat dry.  If chicken legs are not already tied together, use twine or string to tie them together. Tying the chicken legs together is OPTIONAL, but helps the chicken stay together when cooking.

    2.Create compound butter by combining the salt, pepper, garlic powder, paprika, Old Bay,  thyme, and ½ cup (8 tablespoons) of butter that has been softened.  Combine well.  

    3.With the chicken breast side up, gently separate the skin from the meat by carefully inserting your fingers in between the skin and the meat. Be careful not to tear the skin, you don't want holes in the skin.  It's easier if you start at the bottom of the breast in between the legs.  Insert half of the compound butter in between the skin and the breast.  

    4.Use the remaining compound butter to cover the outside of the chicken.

    5.Insert onion, half of the garlic, and half of the lemon slices inside the chicken.

    6.Make sure that your insert pan is inside the Ninja Foodi and then pour in the chicken broth and add the remaining garlic and lemon to the pot.

    7.Place the chicken into the crisping basket, make sure the chicken is breast side up. Put crisping basket into Ninja Foodi. Put the pressure cooker lid on, make sure the valve is on in the "seal" position, and pressure cook for 22 minutes on high. Once the timer stops, natural release pressure for 5 minutes. After 5 minutes, quick-release remaining pressure. Carefully open the pressure cooker lid.  Do not remove the liquid from the pot.  This liquid will be used to make the gravy.  Close the crisping lid and select air crisp at 400 degrees for 10 minutes. Lift the lid every couple of minutes to check to see how crisp the skin is.  It may not take the entire 10 minutes to crisp up.   Once the chicken has reached the desired crispness, carefully remove the chicken and crisping basket from Ninja Foodi using silicone mits.  Using a ladle, remove the lemon and large garlic chunks from the remaining liquid.

    8.To make the gravy, turn the Ninja Foodi on saute and add the remaining butter.  Make a slurry for your gravy by combining ¼ cup flour with ¼ cup water.  I like to shake these together in a small mason jar.   Slowly pour in the slurry and use a silicone whisk to combine and thicken the gravy.  Continue to stir until gravy has reached the desired consistency-about 5 minutes.

    9.Slice chicken and serve with gravy.  Enjoy!! 

    Pin for later!!

    Ninja Foodi Whole Chicken (1)
    Whole Chicken

    Ninja Foodi Chicken

    4.60 from 22 votes
    Rate this Recipe Print Recipe Pin Recipe Save to Slickstream Favorites Saved!
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Natural Release Pressure: 5 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 6 pounds
    Calories: 708kcal
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    Equipment

    • Ninja Foodi

    Ingredients

    • 6 pound chicken (not frozen ( we used six-pound chicken))
    • 1 cup chicken broth
    • 3 cloves garlic (peeled and quartered)
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 1 teaspoon garlic powder
    • ½ teaspoon paprika
    • 1 ½ teaspoons Old Bay seasoning (or any Cajun seasoning)
    • 4 sprigs thyme (leaves only-remove from stems-can use dried if you don't have fresh on hand)
    • ¾ cup salted butter (softened)
    • ½ onion (small, peeled and cut into large chunks)
    • 1 lemon (small and cut into ½ inch slices)
    • ¼ cup all purpose flour
    • ¼ cup water

    Instructions

    • Remove chicken from the packaging.  Remove giblets from chicken and rinse chicken inside and outside and pat dry.  If chicken legs are not already tied together, use twine or string to tie them together. Tying the chicken legs together is OPTIONAL, but helps the chicken stay together when cooking.
    • Create compound butter by combining the salt, pepper, garlic powder, paprika, Old Bay,  thyme, and ½ cup (8 tablespoons) of butter that has been softened.  Combine well.  
    • With the chicken breast side up, gently separate the skin from the meat by carefully inserting your fingers in between the skin and the meat. Be careful not to tear the skin, you don’t want holes in the skin.  It’s easier if you start at the bottom of the breast in between the legs.  Insert half of the compound butter in between the skin and the breast.  
    • Use the remaining compound butter to cover the outside of the chicken.
    • Insert onion, half of the garlic, and half of the lemon slices inside the chicken.
    • Make sure that your insert pan is inside the Ninja Foodi and then pour in the chicken broth and add the remaining garlic and lemon to the pot.
    • Place the chicken into the crisping basket, make sure the chicken is breast side up. Put crisping basket into Ninja Foodi. Put the pressure cooker lid on, make sure the valve is on in the “seal” position, and pressure cook for 22 minutes on high. Once the timer stops, natural release pressure for 5 minutes. After 5 minutes, quick-release remaining pressure. Carefully open the pressure cooker lid.  Do not remove the liquid from the pot.  This liquid will be used to make the gravy.  Close the crisping lid and select air crisp at 400 degrees for 10 minutes. Lift the lid every couple minutes to check to see how crisp the skin is.  It may not take the entire 10 minutes to crisp up.   Once the chicken has reached the desired crispness, carefully remove the chicken and crisping basket from Ninja Foodi using silicone mits.  Using a ladle, remove the lemon and large garlic chunks from the remaining liquid.
    • To make the gravy, turn the Ninja Foodi on saute and add the remaining butter.  Make a slurry for your gravy by combining ¼ cup flour with ¼ cup water.  I like to shake these together in a small mason jar.   Slowly pour in the slurry and use a silicone whisk to combine and thicken the gravy.  Continue to stir until gravy has reached the desired consistency-about 5 minutes.  
    • Slice chicken and serve with gravy.  Enjoy!! 

    Nutrition

    Calories: 708kcal | Carbohydrates: 8g | Protein: 42g | Fat: 56g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 694mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1141IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 3mg

    Nutrition information is provided as a courtesy and is an estimate only.

    Have you tried this recipe? Let us know how it turned out in a comment below!

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      Recipe Rating




    1. Shannon

      October 19, 2022 at 3:52 pm

      if I have a whole chicken i froze without giblets inside how could I modify to cook from frozen? I have the 14 in 1 8qt with steam crisp

      Reply
      • Lauren Cardona

        October 19, 2022 at 4:05 pm

        Hi Shannon- I haven't tried making a whole frozen chicken in the Foodi before so I can't really recommend the timing or method. Sorry I can't be of much help here.

        Reply
    2. Cat

      September 12, 2021 at 11:36 am

      5 stars
      Just cooked this for myself, fiancé & our 8yr old daughter…… WOW!! They literally stripped the chicken bare 😂

      So quick and easy to do and the sauce, oh my actual days, the sauce!!! Lemony, buttery and full of flavour… we had just bought some thyme plants for the garden so the added delight of using our own home grown herbs made it perfect. I had a 3.3lb organic chicken which fed us perfectly without any wastage. I just halved the recipe and cooking times and it was spot on!

      This is definitely a go to recipe for this happy household, thank you 😊💗

      Reply
    3. Carol Daniell

      August 20, 2021 at 8:24 pm

      The only problem I have with the recipe, is you don't mention anything about your foodie being one with pressure cooking capabilities. If someone goes out and buys a foodie thinking that they all work the same way, the'll be really confused like I was. At first I wondered where my pressure lid was, but then realized that some have them and some don't. And that's not your fault, I think that's NINJA'S fault for not differentiating them. So there I was, with a chicken, a bunch of ingredients, and a foodie that is different. So we just went ahead and cooked it, on air crisp, using the temperature probe (not all of them have that either,) to guide us to doneness. And it was fabulous! The skin was wonderfully crisp, the meat was moist and tender.

      Reply
      • TheTastyTravelers

        August 24, 2021 at 5:21 pm

        Hi Carol! You are absolutely right!! It can be confusing trying to figure out which type of Ninja Foodi to use for the recipes. I have started adding in a little section at the top of my recipes to make that easier. It shows what foodi to use. I'll add it to this one too. Hopefully, that will help for the future. Thanks for the recommendation!

        Reply
    4. Terri Gilson

      November 02, 2020 at 6:03 pm

      5 stars
      And now I want a Ninja Foodi- whole roasted chickens are my comfort food- yum!

      Reply
    5. Karens

      September 29, 2020 at 3:16 am

      5 stars
      How tasty when pouring sauce on the chicken slice. This is a great recipe for weekend dinner. The compound butter makes chicken depth flavor. This Whole chicken is soft and infused with spicy!

      Reply

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    Lauren

    Lauren Cardona

    Tasty Traveler #1

    Hi I’m Lauren but you can call me Tasty Traveler #1!  I have always had a passion for food, cocktails, and travel. It has become more pronounced over the last several years since I have had the opportunity to do so many of the things that I lo...
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