This will turn into over 12 meals including tonight’s dinner so stay tuned!I NSTANT POT ROTISSERIE CHICKEN (Step 1 of “12+ meals from a roasted chicken”) I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: HTTPS://bchrbox.co/Sundaymealprep I know you’ll just love it!
Gluten-free, Paleo, Whole30, WildFit
Combine the following for your spice rub:
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 2 tsp. thyme
- 2 tsp. paprika
- 1 tsp. oregano
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp cumin
Remove giblets & excess fat from a 3-4 lb. chicken. Dry chicken thoroughly with paper towels. Season chicken & chicken cavity with salt mixture. Stuff cavity with lemon wedges & 1/2 onion chunks.if you have any preserved lemons you can use them.Set 6-qt Instant Pot to the high saute setting. Add olive oil or coconut oil oil & chicken, breast side down. Cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; each side then remove & turn off Instant Pot.
Place metal grate into the pot & add 1 c. chicken stock. Gently place chicken on top of the grate. Select manual setting; adjust pressure to high, & set time for 28 minutes. When finished cooking, naturally release pressure, about 20-30 minutes. Let rest 10-15 minutes.While the chicken rests you can cook tasty potatoes & veggies in the remaining juices.
