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French Dressing Chicken

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

You won’t blooming believe how quickly you will get this delish dish on the table. A roast chicken in under 30 minutes!

Perfect with a nice green salad and my Ninja Chips, and if you’re not on a diet my garlic mayo is delish with this!

French Dressing Chicken

3.9 - 10 reviews


  • 1 X 2.25 kg plumptious chicken
  • 250 ml chicken stock (I use a cube shhhh)
  • 1 tbsp sea salt (I'm okay if you want to reduce this but I like this amount)
  • 1 medium onion sliced
  • 1 small carrot sliced
  • 1 tsp dijon mustard
  • 2 tbsp white balsamic vinegar
  • 1 tbsp olive oil
  • 1 heaped tsp garlic salt
  • 1 tsp onion salt
  • 1 tsp dried oregano, thyme or mixed herbs
  • For the crisping
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2/3 twists freshly ground black pepper
Prep Time


  1. Pour the chicken stock and salt into the bowl and then throw in the onion and carrot.

  2. Remove the giblets from the cavity (I once forgot to do that … not pretty!!) tie the legs together with string as this will help the chicken sit snugly in its basket!

  3. Now mix together in a small bowl the mustard, vinegar, garlic powder, chosen herbs and onion salt and brush over the chicken. Place your bird into the cook & crisp basket and lower into the pot!

  4. Now pop the pressure lid on making sure that the pressure valve is in the seal position. Select pressure and set it to high (HI) put the timer on for 22mins (you did read that right 22mins!!) Hit the start button and you’re off!

  5. Once the time is up let the pressure naturally release for five minutes (so basically do nothing. Gin and tonic maybe!) Then after five minutes switch the valve to vent this will release any remaining pressure. Carefully remove the lid completely once all the pressure has been released.

  6. Now mix together in a small bowl your crisping ingredients and brush your bird all over with the baste! Sounds lovely! Close the crisping lid and hit the air crisp temp to 200c and the timer for 8 minutes. Press start. If you want it even crispier just continue adding minutes but no more than 10 minutes as you don’t want to dry our your beautifully tender bird!

  7. If the kids aren’t driving you crazy screaming for dinner let the bird sit for 5-10 minutes so the juices can run back into the breast.

  8. Serve with a nice green salad and my Ninja Chips, and if you’re not on a diet my garlic mayo is delish with this!

Nadia Sawalha

Nadia Sawalha is a British actress and television presenter known for her role as Annie Palmer in the BBC One soap opera EastEnders from 1997 to 1999. After winning the 2009 series of Celebrity MasterChef, Sawalha has continued to make appearances on cookery shows, not only as a presenter, but also as a chef.
Read more posts by Nadia Sawalha