There’s nothing like a moist, falling-off-the-bone, roast chicken. The flavors sink into the meat and get the taste of slow cooking. If you know me well, you know that I am a huge fan of slow cooking but I never have the time or forethought to actually DO the slow cooking. Luckily an electric pressure cooker, the Instant Pot, came into my life and made slow cooking do-able in about 30 minutes with minimal effort on my part. Since, I have been making about one roast chicken per week and it’s wonderful.
Adam and I can take it for lunch with some of my bread recipes (here and here) to have sliders, or with a salad, or with a sauce and some previously frozen veggies. Having a whole chicken in the fridge makes quick dinners and lunches so much easier.
The trick to making this recipe super good is rubbing the spices under the chicken’s skin. You’ll see in the video that I actually made a couple slits in the skin over the thigh so I could get it everywhere. This was about a 5 1/2 pound bird and used every drop of those spices. If you just put it on the skin then it won’t really penetrate, you’ll have tasty skin but the meat will be pretty bland.
I brown the skin before hand in a cast iron skillet. You can also do this in the Instant Pot on the sautee setting. It just seemed like more trouble to me since then you had to get it in and out to add the wire tray and water but whatever seems easier to you! If you want crispy skin, pop it in the oven on broil for a short bit but DO NOT sear it it the pan. It comes off no matter how much oil you use in the pan.
I hope you enjoy the video and let me know what you think!
- 1 Tablespoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Turmeric
- 1 Whole Chicken
- 1 Cup Water