1/2 cup lemon juice (defrosted)
2 large sprigs rosemary, stripped (about 1 T, more’r'less)

1 5lb chicken, giblets removed, cavity rinsed

2 t kosher salt
1 t fresh ground pepper, the above 2 mixed and divided in half
3 T bacon grease
2 large sprigs rosemary, stripped & minced (about 1 T, more’r'less)

Add the lemon juice and stripped rosemary leaves to the Foodi pot.  Insert the crisper basket and place the chicken breast-side down in it, along with the neck, if included in the cavity. Set up the Foodi for pressure cooking for 18 minutes.  Mix half the seasonings with room temperature bacon grease. Microwave it for 20 seconds if needed to soften it and mix well. Once the pressure cooking cycle has finished, allow the chicken to cool enough to handle, pat it dry, sprinkle a generous amount of the other half of the seasonings inside the cavity then smear or brush the entire chicken with the grease mixture both over and under the skin if possible (it may not be - the pressure cooker cooks the skin and makes it fragile).  Replace the chicken in the crisper basket breast-side up, pour any remaining grease mixture on top, and set the Foodi crisping cycle for 400F for 18 minutes.  

You can check for doneness in the thickest part of the thigh, juices to run clear, but generally it seems like the chicken is entirely cooked during the pressure session.

The pan juices can be thickened into a gravy or used as-is.  For gravy, add sufficient water & bouillon to have 2 C of broth plus the additional fat.  To a small amount of cool or room temperature broth, whisk in 3T arrowroot powder, 1 tablespoon at a time, until fully incorporated in a wide-bottomed pot or pan.  Add the rest of the liquid & fat and whisk over medium heat until thickened as desired.  Remove from the heat immediately.  Arrowroot-thickened sauces reheat better than cornstarch-based ones.