Sweet Sriracha-Glazed Acorn Squash
Faux-tisserie Roasted Chicken Dinner
|By :6 Ingredients or Less Cookbook by Ivy Manning|
This recipe yields a chicken every bit as juicy and tender as grocery store rotisserie birds. A quick trip under the broiler will give you crispy skin, but it’s an optional step. For a one-pot meal, loosely stuff the cavity and area around the chicken with carrots and potatoes for an easy side dish. Be sure to buy a bird that is as close to 4 pounds as possible; larger chickens won’t fit in the pot. The gravy is an optional step, but it takes just minutes to make in the same pot you cooked the chicken, so go for it!
|Course||Dinner, Main Course|
|Browse Category||Kid-Friendly, Poultry, Seven Ingredients or Less|
|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||19 minutes|
|Cook Time||41 minutes|
- 4 lbs roasting chicken whole, neck and giblets in cavity removed
- 1 lb red potatoes cut into 1 1/4-inch chunks
- 2 large carrots peeled and cut into 1-inch pieces
- 2 tbsp olive oil
- 4 tsp lemon pepper seasoning (not salt-free)
- 1 1/2 tbsp all-purpose flour
- 1 1/2 tbsp butter room temperature
- Place a trivet with handles in the pot and add
1 cup water.Place the neck and giblets, if you have them, in the water. Toss the vegetables with 1 tablespoon of the oiland 1 teaspoonof the lemon pepper seasoning. Stuff about half the potatoes and carrots into the chicken cavity; do not pack them in or they will not cook evenly. Tuck the wings behind the chicken’s back and tie the drumsticks together with butcher’s twine. Season the outside of the chicken with the remaining lemon pepper seasoning.
- Place the chicken breast-side up on the trivet. Place the remaining carrots and potatoes around the chicken. Drizzle with the remaining
1 tablespoonoil. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 28 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, quick-release the pressure. An instant-read thermometer should read
160°Fwhen inserted in the breast. If the chicken is not done, cover with a regular pot lid, select SAUTÉ, and adjust to NORMAL/MEDIUM for 5 minutes. Press CANCEL.
- For crispy skin, preheat the broiler and adjust the oven rack so that it is
8 inchesbelow the broiler element. Transfer the chicken on the trivet to a foil-lined baking sheet. Place the loose vegetables in a serving bowl and cover with foil. Broil the chicken, rotating the pan once, until the skin on top is browned, about 6 minutes. Carve the chicken and serve with the vegetables and a little of the cooking liquid.
Broil with your Instant Pot Duo Crisp - Making sure that your inner pot is dry, place the air fryer basket into the pot or trivet, drizzle the chicken with the olive oil and place it into the basket. Using the Air fryer Lid select Broil or Air Fry at 400°F for 5-10 minutes.
- If you’d like to make gravy, with the cooking liquid still in the pot, select SAUTÉ and adjust to MORE/HIGH heat. Liquid fat will pool around the edges of the pot as the liquid comes to a simmer. Use a ladle to skim off the fat; discard. In a small bowl, stir the butter and flour together until smooth. Whisk the flour mixture into the cooking liquid and simmer until thickened, 2 minutes. Press CANCEL. Serve with the chicken.
Tasty Tip: Add a splash of soy sauce to the gravy for a richer flavor and
6 Ingredients or Less Cookbook by Ivy Manning
100 easy everyday meals made in the Instant Pot using only 6 ingredients (or fewer!) What could be easier than getting meals on the table with a push of a button? Doing it with only six ingredients or less. Forget about loading up the cart with a long list of special ingredients, time-consuming advance prep, and endless chopping and dicing. This book offers no-fuss recipes that complement the Instant Pot’s many settings, for simple, satisfying meals ready when you want them. Recipes include meaty braises, soups and stews, healthy breakfasts (for anytime of day!), pastas and grains, and more. For even more convenience, one-pot recipes are noted with icons throughout, and some versatile recipes can be made using either the Instant Pot’s pressure-cook or slow-cook function, so you can cook according to your schedule. "Tasty tips" and serving suggestions offer even more flexibility to make the most of ingredients you already have on hand. Whether you're just getting to know your Instant Pot or you're a long-time fan, this book makes cooking delicious, wholesome meals easier than ever.
All recipes by : 6 Ingredients or Less Cookbook by Ivy Manning
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