***Instant Pot or Oven Roasted Herb Chicken***

Instant Pot or Oven Roasted Herb Chicken



I love a roasted chicken. It's simple and so very tasty. Serve with roasted veggies, corn on the cob, a salad, rice, stuffing etc. Whatever your favorite is. The herbs flavor through the chicken so nicely and make for a wonderful Sunday dinner or even when you have guests.

INGREDIENTS:

2 teaspoons The Bean & The Leaf Himalayan salt
1 teaspoon The Bean & The Leaf garlic pepper
2 teaspoons The Bean & The Leaf thyme
1 1/2 teaspoons The Bean & The Leaf paprika
1 teaspoon The Bean & The Leaf dried oregano
1 teaspoon The Bean & The Leaf onion powder
1/2 teaspoon The Bean & The Leaf California garlic powder
1 (4-6 pound) whole roasting chicken
1 lemon, halved
2 tablespoons Sutter Buttes Arbequina Olive oil
1 cup chicken stock

DIRECTIONS:

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.
Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Rub seasoning on the outside of the chicken and inside the chicken cavity. Stuff cavity with lemon.

If cooking in the Instant Pot the rule of thumb is 6 minutes per pound cooking time and then let it release naturally for 20 minutes and then quick release it.

Pull chicken out of the instant pot,but be careful as it will be so tender it might want to fall apart. Better to use two forks, one on each side,to lift it out. Place it in a baking pan and put it in the oven under broil until nicely browned, about 5-7 minutes. Watch closely.

If roasting in the oven preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound.

Serve and Enjoy!!