Let me first start out by saying: I wouldn’t recommend this if you are short on time or if you have a little one running back and forth between your legs demanding attention. In the end, though- it was TOTALLY worth it.
This was one of those moments where my line “because being a mom can be madness” comes into play. Here I am trying to rub and stuff a chicken, gross, and my little Tinkapotamus (aka Julia) wants me to play. She wedges herself between the counter/cabinet and pushes on my legs so I will walk away. I’m pretty sure the words “Girl, you are gonna get chicken juice all over your face!” were uttered a few times.
So, I would recommend this particular recipe for when you have a little more time to spare. I’m sure if you wanted to just do a regular whole chicken in the magical cauldron, it’s totally fine- but this one, with all the prep work, spices, and flipping- nope. I’ll try an easier whole chicken recipe next week and then we can compare.
Now, with all of that being said- this was soooo worth the time. The meat was super tender and amazingly juicy! The flavor was incredible. To top it off, it was so much faster than actually roasting in the oven. This would be an amazing centerpiece platter if you had friends over for dinner because it comes out so beautiful.
Enough jibber jabber- on to the recipe!
Lemon Rosemary Chicken
Here’s what you’ll need:
small mixing bowl
a set of tongs or something to handle the hot chicken with (flipping etc)
a pretty dish to display your masterpiece
your Instant Pot trivet insert
1 whole 6lb organic chicken (you can use 4lb cooking time will be about 20-25 mins)
1 Tbsp. of virgin coconut oil
1 tsp. of paprika
1 1/2 cups of chicken broth/stock
1 tsp. of dried thyme
1/4 tsp. ground black pepper
1/4 tsp. sea salt
1 sweet onion
3 sticks of celery
6 cloves garlic, peeled
3 or 4 springs of rosemary
handful of cherry tomatoes
some lemon juice on hand doesn’t hurt
If you make this recipe, be sure to take a photo and hashtag it #MADMADAMMOM