Dinner

Maple Rosemary Chicken with Fall Squash

Cooking method:

Ninja® Foodi™ 10-in-1 XL Pro Air Fry Oven
  • Prep Time: 20 mins
  • Total time: 1h 15 mins
  • Skill Easy
  • Serves 8 people

Maple Rosemary Chicken with Fall Squash

TIP: If desired, swap in halved brussels sprouts and baby red potatoes for squash. 

Ingredients

  • 2 tablespoons fresh rosemary, minced
  • 5 cloves garlic, peeled, minced
  • 1/3 cup lemon juice 
  • ¼ cup maple syrup
  • 2 tablespoons honey 
  • 2 tablespoons kosher salt 
  • 2 teaspoons ground black pepper 
  • 3 tablespoons canola oil 
  • 5 pound fresh uncooked whole chicken, patted dry
  • 2 medium butternut squash, peeled, diced in ½ - inch pieces, seeds removed

Cooking mode

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Method

  • Step 1

    To make the marinade, combine rosemary, garlic, lemon juice, maple syrup, honey, salt, pepper, and canola oil and mix well. 

  • Step 2

    Coat chicken with half the marinade, either in a walled baking dish or a large resealable plastic bag. Marinate in the refrigerator at least 30 minutes and up to 8 hours.  

  • Step 3

    When marinating is complete, nest the Ninja Roast tray in the Ninja Sheet pan, then place chicken on the tray. For best results, allow chicken to sit at room temperature up to 1 hour before cooking. 

  • Step 4

     Toss squash with remaining marinade, then arrange evenly in the air fry basket.  

  • Step 5

    Install the wire rack on Leven 1. Plug Thermometer into jack, select WHOLE ROAST and set temperature to 375F. Select PRESET, then use the FUNCTION button to select CHICKEN. The unit will default to WELL to cook chicken to a Food-Safe Temperature.  

  • Step 6

    Use thermometer placement instructions on page 7 to insert the thermometer. Press START/STOP to begin preheating. 

  • Step 7

    When the unit has preheated, place pan on the wire rack on Level 1 and slide basket into the rails of Level 4. Close oven door to begin cooking. 

  • Step 8

    When unit beeps to signal the chicken has reached its doneness. Transfer to a plate or cutting board with thermometer still inserted. Allow to rest for 5 minutes or until thermometer indicates final temperature has been reached.