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Herb-Roasted Chicken

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  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x



1 whole uncooked chicken (4 1/25 pounds)

Juice of 2 lemons (1/4 cup fresh lemon juice)

1/4 cup hot water

1/4 cup honey

2 tablespoons plus 2 teaspoons pink Himalayan salt, divided

1 tablespoon whole black peppercorns

5 sprigs fresh thyme

1/2 tablespoon dried rosemary

5 cloves garlic, peeled and smashed

1 tablespoon olive oil

2 teaspoons freshly ground black pepper


Remove packet of giblets, if included in cavity of the chicken. Rinse chicken and tie legs together with cooking twine.

In a small bowl, mix together lemon juice, hot water, honey and 2 tablespoons salt. Pour mixture into the pot. Place whole peppercorns, thyme, rosemary and garlic in the pot.

Place chicken into the Cook & Crisp™ Basket and place basket in pot.

Assemble pressure lid, making sure the pressure release valve is in the SEAL position.

Select PRESSURE and set to high (HI). Set time to 15 minutes. Select START/STOP to begin.

When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

Brush chicken with olive oil. Season with salt and pepper.

Close crisping lid. Select AIR CRISP, set temperature to 400°F and set time to 15 minutes. Select START/STOP to begin.

Cook until desired level of crispness is reached, adding up to 5 additional minutes.

Cooking is complete when internal temperature reaches 165°F. Carefully remove chicken from basket using 2 large serving forks.

Let rest 10 minutes before serving and enjoy!