Tip: Oven method
Prepare as directed through Step 3, except do not return chicken to the pot. Preheat broiler. Line a shallow baking pan with foil. Place pressure cooked chicken in prepared pan. Brush chicken with some of the butter mixture. Toss potatoes with remaining butter mixture. Arrange potatoes in the pan. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until chicken skin is golden brown and crisp. Using tongs, transfer chicken to a serving dish and loosely tent with foil. While chicken rests, continue broiling potatoes for 3 to 4 minutes more or until golden and crisp around edges, stirring once (if necessary, adjust oven rack closer to heat). Serve as directed.
Tip: Roasting chickens vary in size. If your chicken is slightly larger or smaller, plan to cook your chicken 6 minutes per pound.