How To Make Roasted Whole Chicken


 

Try our roasted whole chicken using an Instant Pot. It’s tender, juicy and packed with herbs and flavor, perfect for a family dinner.



Try our roasted Rotisserie whole chicken using an Instant Pot. It’s tender, juicy and packed with herbs and flavor, perfect for a family dinner. Get recipe here 👇




Ingredients

For chicken

4 lb whole chicken

1 cup water

½ lemon

2 cloves garlic lightly smashed

2 tsp sea salt

1 tsp black pepper

1 tsp dried thyme

1 tsp dried rosemary

1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

For gravy:

2 tbsp butter

¼ tsp xanthan gum

 

Instructions

1. In a small bowl, combine all spices: sea salt, black pepper, dried thyme, dried rosemary, paprika, onion and garlic powder.

2. Remove giblets from the chicken cavity if present. Pat dry the skin and inside with paper towels. Season chicken and chicken cavity with spicy mixture. Place half of a lemon and smashed garlic cloves into the cavity.

3. Place metal trivet into the instant pot and pour the water in. Add chicken breast side up and pressure cook for 24 minutes (for 3 pound chicken, add additional 8 minutes per each additional pound). When finished cooking, naturally release pressure for 15 minutes and make quick release of the remaining pressure.

4. Turn the oven to broil. Open the lid, remove the chicken and transfer it to the baking sheet lined with foil. Broil until the chicken is golden and crispy, about 5-7 minutes. Let rest 10 minutes before slicing.

5. While the chicken is broiling, prepare the gravy. Whisk xanthan gum with 3 tablespoons of cooking juices from the pot until well blended. Turn “saute” mode on the instant pot. Add 2 tablespoons of butter to the pot with juices and let melt. Add xanthan gum mixture and whisk until simmering. Turn the instant pot off.

6. Arrange chicken slices on a serving plate, pour the gravy over, and enjoy!


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