Leave a Reply
Want to join the discussion?Feel free to contribute!
Instant Pot Duo Crisp + Air Fryer - Touchdown Loaded Potato Skins
Crispy Parmesan Roast Chicken with Lemon for the Instant Pot Duo Crisp or Air Fryer Lid | Official
| By : |
Combine the best to two cooking techniques with your combo of Instant Pot pressure cooking and air frying under the Air Fryer Lid, and get the crispiest, tastiest, lemonyest parmesan chicken ever. Your guests never need to know how easy it is to make. Another fantastic Official recipe created by the Instant Pot Culinary Team.
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 5 minutes |
| Servings |
6 people
|
Ingredients
- 2 lemons small
- 3 tsp kosher salt plus more to taste
- 3 tsp black pepper
- 2 tsp rosemary chopped
- 6 rosemary sprigs
- 2 tsp red pepper flakes plus more for serving, optional
- 1 whole chicken about
3 pounds - extra-virgin olive oil for drizzling
- 1/3 cup parmesan finely grated
- 4 cups chicken stock
Ingredients
|
|
Instructions
- Finely grate
2 teaspoons of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.) - Stir in
3 teaspoons salt, pepper, chopped rosemary and red-pepper flakes (if using). Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs. - Place the chicken breast-side down, add the chicken, the stock, and 2 of the rosemary springs into the inner pot. Place the inner pot into your Instant Pot and select Pressure Cook, and set to High pressure for 20 minutes.
- When pressure cooking is complete, Quick Release the pressure.
- Remove the lid, using tongs take the chicken out of the inner pot and drain the water.
- Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.
- Using the Air fryer Lid select Roast at
400°F for 25 minutes. In the middle of the cooking process sprinkle the chicken with the parmesan cheese. Continue roasting. - When cooking is complete the internal temperature should reach
165°F . Let the chicken rest for 5 to 10 minutes then squeeze juice from one of the zested lemons over the chicken. - Carve and serve drippings spooned over the meat.
Recipe Notes
Did you make this crispy parmesan roast chicken with lemon? Give it a rating and comment!
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Thank you! You should try this silicone trivet with heat-resistant handles. it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://www.amazon.com/dp/B082XZNGPJ
Made this last night. Turned out wonderful! Only hiccup was that the chicken fell apart a bit as we took it out after the pressure cooking so it made the air frying interesting. Followed recipe to a “T” and it was DELICIOUS!
I’m a wee bit confused by this recipe as the roasting function only goes as high as 385F. The air fryer function does go up to 400F. Is this supposed to be an air fryer recipe or just a typo? I have made this recipe using the roast function at 385F & it turned out very good. Maybe I should open my own test kitchen and try it out with the air fry function at 400F. Another question I have is can you use the trivet to air fry or do you have to use the basket? I used the trivet to roast the chicken. Thanks ahead…Noreen
Noreen Gamble: the duo crisp air fryer I have does go to 400 on the roast function.
Delicious. I changed Rosemary for “Herbes de Provence” and it was really delicious! Thank you!
Can I use chicken pieces totaling about 2 1/2 -3 pounds instead of a whole chicken? Would the times stay the same?
Thank you
We had a great time with a whole fryer from Costco that weighed 4.88 pounds. This was our first try with the new instant pot duo crisp. The pressure cooking took longer because we started with a frozen chicken, but only another 8 minutes. Then we used the air fryer lid and after adding the Parmesan. The cheese melted crispy on top and whole top was golden brown. This was the most delicious broasted style chicken we have even made.
Made this for the second time. Absolutely delicious! My air fryer lid also only goes to 380 on Roast. The chicken came out very crispy and seemed to be just fine at that temperature. Maybe next time I will try it on Air Fry. My husband was very skeptical of the air fryer lid. He is a believer now!
The picture looks like there are garlic pieces. Did you use garlic? TIA
I just made it, and it was tasty, but really dry. If I make it again, I think I might cut the roasting time in half.
I agree with Marci G. I almost cut the roasting in half from the get-go, (especially when the chicken was falling apart after removing from the pressure cooker portion of the process), but decided to follow the recipe exactly. It turned out very dry. Perhaps cooking on 380 would have been better for the roasting part. Should have followed my instincts. This was my very first time using the Instant Pot. I also thought it called for a little too much salt and a lot too much pepper.
Love this recipe. Would like to see a way to adjust for a six pound chicken.
I made this recipe tonight to the T and it turned out dry? I feel like draining the water/stock after the pressure cooking process should be changed. My chicken could also be bribed before pressure cooking it? I will try again but may have my own solutions…
would you buy just an instant pot or compo air flyer/instant pot
What do you do with the 2 teaspoons of lemon zest?
Omg! So yummy, I had to substitute the Lemon zest with Orange, but delicious!
I followed exactly and agree with some re too much salt and too long cooking in general. Maybe not if chicken is frozen?
Next time I’d cut the pressure time by 2/3 and keep the rest as is….or just broil for 30?
Turned out pretty good! However, I would cut the roasting time in half because it was quite dry even when I took the chicken out 8 minutes early and it had an internal temp of over 200 degrees!
Leigh
I tried the recipe today. I tried to follow carefully but my chicken fell apart after the pressure cooking and turned out really dry.
How would you modify recipe if your chicken was frozen?
Never heard back on the frozen question but I went ahead anyway. 5.375 pound frozen whole chicken – 65 min pressure cook on high (12 min a pound) with 15 min natural pressure release and then 20 min air fryer. Except for cook time, I followed the recipe. All the moving around of the chicken took a toll on the presentation but the skin is perfect. Tasted the wings because they fell off and they were perfect. Expect the breast may be a little over cooked. If I cook same size frozen chicken again, will reduce pressure cook time to 60 min with quick release. Looking forward to trying with fresh chicken. Will make french fries to serve with chicken. If they turn out as good as the chicken, I will be a happy customer. So far… love my new Christmas present.
A whole chicken does not fit in the instant pot. So why are you putting out fake recipes?
I followed this recipe for a 4lb chicken. The seasoning was good a little spicy with the red pepper flakes but really nicely seasoned overall. I placed the lemon half inside the chicken while using the air fryer. That seemed to hold some moisture in. Breast was still juicy. I’ll be making this again with minor adjustments. This is a good technique. Would work with any seasoning combination.
Had a 5lb chicken and followed directions
Way over cooked and dried out
Used the 8qt Duo Crisp
Way over cooked and dried out
Used the 8qt Duo Crisp
I made this tonight and 20 minutes into the roast my pot said “food burn.” I turned it off and checked chicken and it was 170 degrees. Taste good and was crispy but don’t know why got burn message. This is a brand new Duo Crisp + Air Fryer.
I read all of the above comments prior to trying this recipe in my new 8-quart Duo Crisp + Air Fryer. VERY helpful. Thanks for sharing! Cooked a 3.88 lb chicken, out of the fridge (was never frozen) and left to rest on the counter for 25 minutes to take the chill off the meat. Was not a tight fit in the pressure cooker inner pot, but was snug in the air fryer liner. I improvised slightly with the recipe. Based on the comments, I used less than half the amount of salt, pepper and pepper flakes. I used one teaspoon of dried thyme instead of rosemary, simply because that is what I had on hand. Also used the zest of one lemon and one orange, again because that is what I had in the kitchen. Take a moment to loosen the skin and add the rub between the skin and the meat. Super helpful for deepening the flavor. Another tip, which also explains why I opted for half the amount of salt – I prefer to use high quality bullion instead of boxed broth in nearly all recipes that call for broth. Richer, deeper flavor, in my experience. Fortunately, the chicken did not fall apart while moving from the pressure cooker to the air frying steps. I followed the advice of several commenters and air fried at 380 degrees instead of 400 degrees. Worked beautifully. The meat was reading at 190 degrees, which indicated that I probably could have also reduced the air fryer time by a few minutes. The chicken was very juicy and delicious, with a deliciously crispy skin. This will be an easy go-to recipe. Thanks again, everyone, for the excellent tips!