Pressure Cooker Whole Roasted Chicken with Lemon & Rosemary

• Gluten free
• Paleo

• Meat

  • 1 Chicken (3-6lbs, whole

• Produce

  • 4 cloves Garlic
  • 1 Lemon, Zest from
  • 1 Onion, large
  • 1 tbsp Rosemary, Fresh

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Kosher salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

Found on ourbestbites.com

Description

Ingredients

• 1 whole chicken (3-6lbs)
• 1 tablespoon chopped fresh rosemary
• 1 1/2-2 tablespoons olive oil, plus a bit more for drizzling in pan
• 4-6 cloves garlic
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• zest from 1 lemon
• 1 cup chicken broth
• 1 large onion

Directions

• Remove anything inside of bird. Gently rinse entire bird with cold water and pat dry with paper towels. Place in baking pan or platter and set aside. Preheat electric pressure cooker to saute mode, or start warming stove-top pressure cooker on stove top. In a small bowl combine rosemary, olive oil, garlic, paprika, salt, pepper, and lemon zest. After zesting, cut lemon in half and stuff in cavity of chicken. Spread spice mixture all over bird, massaging onto all sides. Drizzle some olive oil in your hot pan and place chicken breast-side down into pot. Leave for 3-4 minutes, until golden brown. Flip chicken over and repeat for other side. Remove chicken from pan and set back onto platter or baking dish where it was before. Add broth to pan and use a spatula to scrape off browned bits from pan. Cut onion into 4 wedges and place on bottom of pan, place chicken on top (breast-side up) and secure lid. Cook on high pressure for 6 minutes per pound. When time is up, let rest for 10 minutes before releasing steam. Remove chicken and place on cutting board tented with foil for at least 5 minutes before slicing. If desired, separate juices in pan and make gravy.