Cajun-Style Roasted Chicken with Garlic-Herb Potatoes
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022) .
Servings Prep Time
4Servings 15Minutes
Cook Time
21(Minutes)Air Fry: 20 Minutes
Servings Prep Time
4Servings 15Minutes
Cook Time
21(Minutes)Air Fry: 20 Minutes
Ingredients
  • 1 whole roasting chicken3 1/2-pound
  • 4tsp Cajun seasoningbelow
  • 1 can reduced-sodium chicken broth14.5-ounce
  • 3 large Yukon gold potatoeshalved lengthwise, 1 lb
  • 1/4cup buttermelted
  • 4cloves garlicminced
  • 1tbsp chopped fresh parsley
  • 2tsp chopped fresh thyme
  • 2tsp chopped fresh oregano
  • 1tsp salt
  • 1/2tsp black pepper
  • Cayenne hot pepper sauceoptional
Instructions
  1. Season chicken all over on the outside, under the skin, and in the cavity with Cajun seasoning. Pour chicken broth into a 6-qt Instant Pot then add potatoes. Place wire rack on top of the potatoes and arrange chicken on the rack, breast side up.
  2. Lock lid in place. Set Instant Pot on High Pressure to cook for 21 minutes. Turn off Instant Pot and let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  3. Meanwhile, in a medium bowl combine the next seven ingredients (through pepper). Using the handles on the wire rack, remove chicken from the pot. Using a slotted spoon, remove potatoes from the pot and place on a cutting board. Discard cooking liquid left in pot. Return the chicken (still on the rack) to the pot. Brush with some of the butter mixture.
  4. Place air-fryer lid on top of Instant Pot. Set on Air-Fry setting at 380°F to cook for 8 minutes or until skin is golden brown and crisp.
  5. While chicken roasts, cut potatoes into 1 1/2-inch chunks and toss with remaining butter mixture. Use the wire rack handles to remove chicken from the cooker. Loosely tent the chicken with foil and let rest while browning potatoes.
  6. Using paper towels, wipe out Instant Pot. Place air-fryer basket into the pot. Place potatoes in the basket. Set on Air-Fry setting at 380°F to cook for 12 minutes or until golden and lightly crisp on the edges.
  7. Serve chicken with roasted potatoes and hot pepper sauce (if using).
Cajun Seasoning
  1. In a small bowl combine 2 tbsp packed brown sugar; 2 tbsp paprika; 1 tbsp kosher salt; 2 tsp dried oregano, crushed; 2 tsp dried thyme, crushed; 1 tsp garlic powder; 1 tsp ground cumin; 1/2 tsp crushed red pepper; and 1/4 tsp cayenne pepper. Store in an airtight container at room temperature.
Recipe Notes

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.