Faux-tisserie Roasted Chicken Dinner
By :6 Ingredients or Less Cookbook by Ivy Manning
whole chicken
Print Recipe
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!
whole chicken
Votes: 13
Rating: 4.62
Rate this recipe!
Prep Time 19 minutes
Cook Time 41 minutes
Servings
4-6 servings
Ingredients
  • 4 lbs roasting chicken whole, neck and giblets in cavity removed
  • 1 lb red potatoes cut into 11/4-inch chunks
  • 2 large carrots peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 4 tsp lemon pepper seasoning (not salt-free)
Optional gravy
  • 1 1/2 tbsp all-purpose flour
  • 1 1/2 tbsp butter room temperature
Prep Time 19 minutes
Cook Time 41 minutes
Servings
4-6 servings
Ingredients
  • 4 lbs roasting chicken whole, neck and giblets in cavity removed
  • 1 lb red potatoes cut into 11/4-inch chunks
  • 2 large carrots peeled and cut into 1-inch pieces
  • 2 tbsp olive oil
  • 4 tsp lemon pepper seasoning (not salt-free)
Optional gravy
  • 1 1/2 tbsp all-purpose flour
  • 1 1/2 tbsp butter room temperature
whole chicken
Votes: 13
Rating: 4.62
Rate this recipe!
Instructions
  1. 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 oil and 1 teaspoon of 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.
  2. Place the chicken breast-side up on the trivet. Place the remaining carrots and potatoes around the chicken. Drizzle with the remaining 1 tablespoon oil. 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.
  3. When the cooking time is up, quick-release the pressure. An instant-read thermometer should read 160 F when 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.
  4. For crispy skin, preheat the broiler and adjust the oven rack so that it is 8 inches below 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.
  5. 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.
Recipe Notes

Tasty Tip: Add a splash of soy sauce to the gravy for a richer flavor and
color.

16 replies
  1. CristinGueho
    CristinGueho says:

    This is a boiled chicken. It’s good if you need stock and meat for a soup. Other than that I now have to salvage 4lbs of boiled chicken…

  2. Daniellegeronime
    Daniellegeronime says:

    It was amazing. I added a little lemon zest and broiled like it suggests and we all couldnt eat enough.

  3. Cupcake
    Cupcake says:

    Can’t write a review YET. Do i need to put ANY liquid in the pot? On a rack or on the bottom of the pot? HELP! This sounds delish, but i dont want to mess it up. TIA

  4. Bglo
    Bglo says:

    Delicious, moist and incredibly fast whole roast chicken! Veggies stuffed inside the bird were really crunchy but we likely should have sealed the cavity better with skewers so the veggies could steam through or cook a few min longer.

  5. Sally Doubler
    Sally Doubler says:

    This was delicious! I included chives chopped,. Celery, mushrooms, and onions chopped. Time cooking is true! This is a keeper! I have an 8 qt. Pot and the 5 lb chicken fit fine!

  6. KarinBryan
    KarinBryan says:

    So very easy. Buy whole chickens on sale and stock the freezer. So much lower in sodium than the grocery store roasted chickens. Great for healthy, easy lunch meat for the week too!

  7. Owensdm
    Owensdm says:

    I have made this so may times and its always a hit…rule that i go by is: 6 minutes per pound and let naturally release for at least 20 minutes for perfectly cooked chicken. Add an extra 2 minutes per pound if frozen.

  8. Millesoc
    Millesoc says:

    This is tasty and so easy. After dinner I bone the chicken wash out the pot and make bone broth on the slow cook setting. Then we have soup after that, and some left over for future use.

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