Combine lemon juice, honey, water, salt, peppercorns, thyme, and garlic in the COOKING POT
Season the chicken inside, outside and underneath the skin with seasoned salt
Place the chicken in the AIR CRISP BASKET then place the air crisp basket into the cooking pot
Assemble the pressure lid making sure the pressure release valve is in the seal position
Select PRESSURE and set to hight (HI) for15 minutes then select START/STOP to begin
When the pressure cooking is complete quick release the pressure by carefully moving the pressure release valve to the VENT position
Carefully remove the lid when the unit has finished releasing pressure
Brush the chicken with canola oil
Close the CRISPING LID and select AIR CRISP.
Set the temperature to 400 degrees and set the time for 15 minutes. Select START/STOP to begin
Cook until the desired level of crispness has been reached adding up to 5 additional minutes
The USDA recommends cooking chicken to 165 degrees as measured in the thigh. I like to cook my chicken until it reaches 170 degrees in the thigh.
Carefully remove the chicken from the air crisp basket
The juices in the bottom of the cooking pot make a delicious sauce.