Olive Oil Pressure-Cooked Whole Roasted Chicken

Olive Oil Pressure-Cooked Whole Roasted Chicken

7
emilyv 0

"This chicken is cooked in the pressure cooker and then put under the broiler for a few minutes to crisp the skin. It is quick and easy, flavorful, and delicious! You can also make a nice sauce with the 'drippings' afterwards."
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Ingredients

45 m servings 712 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Pour 2 teaspoons olive oil into the pressure cooker to coat the bottom.
  2. Arrange onion rings, carrot slices, and lemon slices in the bottom of the pressure cooker. Pour vegetable stock over onion mixture.
  3. Season the entire chicken with salt and pepper by using your hands to pat the salt and pepper into the skin. Place garlic head and thyme sprigs into the cavity of the chicken.
  4. Mix Marsala wine, brown mustard, minced garlic, chopped fresh thyme, celery seed, and dried parsley together in a bowl. Slowly stream 1/4 cup olive oil into wine mixture while continuing to whisk wine mixture until rub is emulsified. Spread about 3/4 of the rub over the entire chicken using your hands. Place chicken in the pressure cooker. Pour remaining rub over the chicken.
  5. Place lid on the pressure cooker, seal, and cook chicken under high pressure, 16 to 20 minutes. Release pressure according to manufacturer's instructions for quick-release. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  6. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. Place chicken in a roasting pan. Ladle about 1/2 of the liquid from the pressure cooker over the chicken.
  8. Broil chicken in the preheated oven until skin becomes golden brown, about 5 minutes. Remove garlic head from the cavity of the chicken. Squeeze the garlic cloves out the skins into a bowl and mash.
  9. Skim excess fat from the liquid in the pressure cooker and remove onion, carrot, and lemon and discard. Place pressure cooker over medium heat; cook and stir the liquid until browned, 2 to 4 minutes. Whisk mashed garlic into the browned sauce; season with salt and pepper. Serve sauce alongside chicken.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Delicious! Unbelievably easy and quick. Overall, a great recipe! I added a celery stock under the chicken, did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs ...

Most helpful critical review

This was a little disappointing. My chicken was I think 5-6 lbs and it took like an hour to cook - no big deal. But the breast came out really weird - like rubbery and chewy almost. The dark me...

Delicious! Unbelievably easy and quick. Overall, a great recipe! I added a celery stock under the chicken, did not have celery seed and used more garlic than recipe. My chicken was 5 1/2lbs ...

I submitted this recipe and made it again to "test" it. It is still really, really good!

I had some home grown chicken that was a little tuff, so I wanted to try a pressure cooker recipe. Usually I shy away from recipes that doesn't have a lot of reviews yet, but I'm glad I didn't o...

This was really easy and tasted delicious!! I did not have fresh herbs so I used dried and didn't use any thyme in the chicken. It fell off of the bone. I made the sauce into a gravy with cor...

UNBELIEVABLY awesome chicken. The lemons at the bottom were even delicious. The photos are absolutely horrid so just ignore them. I made it with a quartered chicken and some cut up chicken breas...

This was a little disappointing. My chicken was I think 5-6 lbs and it took like an hour to cook - no big deal. But the breast came out really weird - like rubbery and chewy almost. The dark me...

It's easy and a good choice when having company!