First step – Rinse and pat dry your chicken. If you have twine, tie the legs together. Peyton used our twine for a science project and I forgot to buy more so we will not be tying ours together.
Place the whole chicken in the basket and set aside.
Next, pour the chicken stock, lemon juice, 1 tsp whole peppercorns, Thyme, crushed garlic and a generous amount of salt into the Ninja Foodi Pressure Cooker and mix until combined.
Now place the basket with the whole chicken into the Ninja Foodi Pressure Cooker and place the pressure cooker lid on. Set the Ninja Foodi Pressure Cooker on Pressure Cook, high for 22 minutes. When the time is up let a natural release happen for 5-8 minutes then finish with a quick release.
Take the pressure cooker top off and brush the chicken with a generous layer of vegetable oil. Also, season the chicken with salt and pepper.
This time, place the crisping lid on the Ninja Foodi and set it to air fry for 8-15 minutes, depending on how crisp you would the skin of your chicken to be.
Once the timer goes off, let the chicken rest for about 10 minutes. This lets the juices settle.
Then you’re done! It’s time to carve your chicken and serve it to the family.