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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

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Personal Notes Smart Lid Steam+Crisp method - the Ninja Foodi superpower! One function one lid no fussing. Butter under the rub = extra crispy golden skin. Garlic and onion in cavity infuse incredible flavor. DKG asked for this - first time using the Smart Lid Steam+Crisp! 🦞 Chef Claws suggested, family approved!

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