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A whole roast chicken on an oval white dish with a Ninja Speedi in the background

Ninja Speedi Whole Roast Chicken (with Cooking Time Calculator)

Maria Bravo
Succulent, juicy Whole Roast Chicken made easy in the Ninja Speedi
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Prep Time 5 minutes
Total Time 1 hour
Course Main Course, Sunday Roast

Equipment

  • 1 Ninja Speedi

Ingredients
  

  • 500 ml stock I used some homemade chicken stock I already had
  • 1.730 kg chicken or thereabouts, it can be a chicken anywhere between 1.7 and 2 kg (3.5 - 4lb)
  • 25 g unsalted butter or dairy-free spread I like Pure Dairy Free Buttery Taste
  • 1 tablespoon Italian Seasoning or Mixed Herbs
  • Salt
  • Pepper

For the Glaze

  • 50 g unsalted butter
  • 1 tablespoon Italian seasoning or mixed herbs
  • 1 good pinch salt
  • black pepper
  • Gravy
  • 100 ml stock
  • 40 g tomato purée
  • 1 teaspoon red wine vinegar

Instructions
 

  • Slice about 25 g unsalted butter and insert under the breast skin.
  • Place the stock in the liner / inner pot of the Ninja Speedi.
  • Place the Cook & Crisp tray in the bottom position and place the chicken on top. Season well with salt and pepper and sprinkle with the herbs.
  • Close the lid and flip the SmartSwitch to RAPID COOKER. Select Steam Air Fry, set temperature to 180ºC and set time to 40 minutes for a 1.7 kg chicken. Use our online calculator to check the timings for the weight of your chicken*
  • It takes approximately 10 minutes to warm up before the countdown starts automatically. While it warms up, the display will say 'Pre'.
  • Melt the butter and mix with the herbs, salt and pepper (you can also add a bit of smoked paprika or our Baharat Spice Blend). If you have room in the Speedi, you can mix it all in a ramekin and then place said ramekin in the actual Speedi with the chicken for a few minutes, 3-5 minutes will do.
  • With 10 minutes left on the timer, or a bit earlier, brush the glaze over as much of the chicken as you can.
  • At the end, remove the chicken and the tray. Leave the juices in the pot and set to Sauté level 4 or 5. Stir in the extra stock, the tomato purée and red wine vinegar and let it bubble for a few minutes to reduce a bit, turn the heat down if it’s too forceful but the key is that it bubbles so that it can reduce a bit. Keep the lid open

Notes

*Timings are always going to depend on the chicken (plumper chickens, above all around the breast will take longer to cook). A meat thermometer comes in handy to check internal temperature. Make sure you use our calculator to work out the cooking time
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