🥗 Ingredients

- 1 whole chicken 1.8-2.2kg thawed
- 2 tbsp butter softened
- 1 head garlic halved crosswise
- 1 small onion quartered
- 1 tsp fine sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1 cup chicken broth

👨‍🍳 Instructions

1. Season chicken 8-24 hrs ahead for best results - refrigerate uncovered, bring to room temp 90 min before cooking
2. Pat chicken completely dry inside and out with paper towels
3. Mix the dry rub ingredients together
4. Stuff cavity with halved garlic head and quartered onion
5. Rub softened butter all over the outside of the chicken
6. Apply dry rub all over on top of the butter
7. Pour 1 cup chicken broth into the inner pot
8. Place chicken on the rack breast side up and lower into pot
9. Insert the probe thermometer into the thickest part of the breast avoiding the bone
10. Close the Smart Lid
11. Select STEAM CRISP function and set temperature to 190C
12. Connect the probe and set target temp to 74C
13. Press start and walk away - the Ninja stops itself when done
14. Rest 10 full minutes before carving