The World's Most Moist Chicken Ever

• Gluten free

• Meat

  • 1 Chicken 7-8 pounds, Whole

• Produce

  • 1 Carrot
  • 3 cloves Garlic
  • 1/2 Lemon, Juice from
  • 1 Onion
  • 1 tsp Oregano
  • 1 tsp Rosemary
  • 1 pinch Thyme

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 2 tbsp Paprika

• Oils & Vinegars

  • 3 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on adventuresofanurse.com

Description

Ingredients

• 1 Onion
• 1 Carrot
• 3 cloves garlic
• ½ cup white wine
• ½ cup chicken broth
• Juice from half a lemon
• 3 tbs olive oil
• 2 tbs paprika
• 1 teaspoon rosemary
• 1 pinch thyme
• 1 teaspoon oregano
• 1 Whole Chicken 7-8 pounds

Directions

• Directions: Mix together dry spices. Rinse and pat chicken. Mix together lemon and olive oil. Coat chicken with oil and lemon juice mixture, rub spices all over your chicken. Place half onion, half a carrot, and 3 cloves of garlic inside the chicken. Place the other half of onion and carrot in the bottom of the Instant Pot. Pour chicken broth and white wine in the bottom and place your whole chicken on top. I did not use my trivet I placed my chicken right on top of the half onion and carrot. Place pot on manual high pressure for 30 minutes. Do a quick release and always check your meat with a thermometer to make sure it is done 165° Fahrenheit (75° Celsius) is what your chicken should be when done. Remove from your IP and serve.