Herb and Garlic Roasted Chicken in the Ninja Multicooker: A Flavour-Packed Homemade Meal
The mouth watering smell of roasting garlic and fresh herbs always takes me back to real comfort food. When I prepare roast chicken in my Ninja Multicooker, it’s not just about speed; it’s about locking in that juicy goodness and getting crispy, golden skin with barely any effort. Whether you’re new to pressure cookers or have been using your Ninja for ages, this meal never disappoints. It’s surprisingly simple and always pays off—tender, flavourful chicken showcasing rosemary, thyme, and lots of garlic.
Thanks to the Ninja Multicooker, you don’t need to worry about getting things wrong. You season, sear, and then let the machine take over. Plus, it’s all in one pot, so clean-up is quick and easy. Fewer dishes make dinner even better, right?
Why Make Herb and Garlic Roasted Chicken in Your Ninja Multicooker
- No hassle cooking. The Ninja Multicooker does the heavy lifting and keeps the chicken juicy and moist.
- Big flavours, minimal effort. Fresh herbs and layers of garlic soak into the chicken, giving every bite a flavour hit.
- Crispy skin, one pot. The sear/sauté function gets that next-level cool crispy finish.
- Leftovers are just as good. Use your extra roasted chicken for salads, pastas, sandwiches, or quick snacks.
What You’ll Need: Ingredients List
Here’s what you’ll use for a classic herb and garlic roasted chicken that’s perfect for the Ninja Multicooker:
- 1 whole chicken (about 3.5 to 4.5 pounds)
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped (or 2 teaspoons dried)
- 1 lemon, halved
- 3 tablespoons unsalted butter, softened
- 1 large onion, quartered
- 1 cup low sodium chicken broth or water
How to Make Herb and Garlic Roasted Chicken in the Ninja Multicooker
1. Prep Your Chicken
Pull the chicken out of the fridge about 30 minutes ahead for more even cooking. Pat it dry with paper towels, which lets your skin crisp up nicely. Mix butter, minced garlic, chopped rosemary, thyme, salt, and pepper in a bowl. Rub it all over the chicken—especially under the skin. Stuff the bird with lemon halves and some onion pieces for even more flavour.
2. Sear for Extra Flavour
Select the “sear/sauté” function on your Ninja Multicooker. Pour in olive oil and sear the chicken, breast side down, for about three or four minutes to give the skin a nice colour. Flip the chicken to sear the other side for another couple of minutes. Set the chicken aside for a moment, and add remaining onion chunks to the pot.
3. Pressure Cook for Tender Juiciness
Pour the chicken broth into the pot. Set the chicken, breast side up, on top of the onions. Lock the lid and press the “Pressure Cook” button on high for 22 minutes (one minute for every extra 0.25 pounds, if your chicken is larger). Once it’s done, allow a natural release for 10 minutes, then quick release the rest.
4. Crisp the Skin Using Air Fry or Bake/Roast
Carefully move the chicken to a rack or pop in the crisping insert if your Ninja has one. Use “Bake/Roast” or “Air Crisp” at 400°F for 10 to 15 minutes, or until the skin is as crispy as you want. If your machine doesn’t have those functions, finish the chicken under your oven’s broiler for a few minutes—just keep an eye on it so it doesn’t burn.
5. Rest and Serve
Give the chicken about 10–15 minutes to rest before carving. This helps the meat stay juicy. Spoon some of the tasty pan juices over each piece or use them to whip up a quick gravy. Save the leftover broth for soups or for cooking rice—it’s full of flavour!
Easy Tips and Fun Variations
- For a smoky flavour, add a teaspoon of smoked paprika to your herb and garlic rub.
- Mix up the herbs—try sage and parsley, or use a poultry seasoning blend if you’re pressed for time.
- Toss halved potatoes or carrots in with the onions. They’ll soak up the delicious flavours while they cook for a full meal in one pot.
- For extra garlic, throw in a whole head of garlic (cut in half) with the broth.
- Leftover chicken stays fresh in the fridge for 3–4 days or can be frozen for fast weeknight meals.
Frequently Asked Questions
Q: Can I use chicken pieces instead of a whole chicken?
Absolutely! Just cook bone-in pieces like thighs or drumsticks for 12–14 minutes under pressure. Everything else in the recipe can stay the same.
Q: Is it okay to skip the crisping step at the end?
Skipping the crisping step is fine if you’re pressed for time or not looking for crispy skin. The chicken will still come out juicy and full of flavour.
Q: What if I don’t have fresh herbs?
No problem! Dried herbs are perfect; just use about half as much as you’d use for fresh, and the flavours will blend right in.
Share Your Perfect Roast Chicken
Go ahead and try this Ninja Multicooker roasted chicken for a meal packed with herb and garlic flavour. It’s perfect with roasted veggies or tucked into a wrap the next day. Got your own twist or favourite mix of herbs? Share your ideas and let’s help each other level up dinner!