Perfect Whole Roast Chicken- Foodi

Name: Perfect Whole Roast Chicken- Foodi
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Ingredients: 5 pound whole chicken; 4 c water; 5-6 tbls butter melted; 2 tsp parsley; 2 tsp garlic powder; 2 tsp dill; 2 tsp oregano; 2 tsp parsley; 2 tsp thyme; 1 tsp fresh chopped rosemary; 1 tbls paprika - plus extra if needed to sprinkle on for added color later; 2 sprigs fresh rosemary (if on hand); 2-3 carrots; 3 stalks celery; 3 cloves garlic - more or less depending on taste; 4-5 mushrooms

22 steps

Prep:15minCook:1h 20min

Perfectly "roasted" chicken. Pressure cooked to to cook most of the way, then Air Fried to finish cooking and give an amazing crispy skin. I don't typically measure my spices, so this is just approximate, add and change to your tastes.

Updated at: Thu, 17 Aug 2023 08:50:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories380.5 kcal (19%)

Total Fat28.2 g (40%)

Carbs3.1 g (1%)

Sugars0.9 g (1%)

Protein28.5 g (57%)

Sodium124.7 mg (6%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

5 poundwhole chicken

4 cwater

5 tblsbutter

melted

2 tspparsley

2 tspgarlic powder

2 tspdill

2 tsporegano

2 tspparsley

2 tspthyme

1 tsprosemary

fresh chopped

1 tblspaprika

plus extra if needed to sprinkle on for added color later

2 sprigsfresh rosemary

if on hand

2carrots

3stalks celery

3 clovesgarlic

more or less depending on taste

4mushrooms

Instructions

Step 1

Set chicken out to warm up just enough so butter mixture stays soft when spread on (30-45 minor so)

Step 2

Mix butter with spices in small bowl

Step 3

Chop carrots and celery and add to bottom of the foodi pot

Pressure CookerSaute

Step 4

Add water to pot

Step 5

Add sprigs of rosemary and garlic cloves to water and veggies

Step 6

Add trivet or lower roasting rack to pan. *Note, you will need to flip the bird overwhile hot, having a trivet with handles to lift out is handy. Or using wooden tongs so to not tear the skin.

Step 7

Turn on saute function to get water heated. This just helps to pressure more quickly.

Step 8

Remove neck and giblets from bird - keep for another purpose or toss.

Step 9

If you rinse your Bird, do so now. Pat dry.

Step 10

Coat the bird with the butter/herb mixture all over. Make sure to get under weeks and legs. I also slide some between the breast skin and breast for extra juciness.

Step 11

Place breast DOWN on the rack

Step 12

Set on High Pressure Cook for 25 min and start.

Step 13

Do quick release when pressure cook is done (As a side note, I close the AF lid over the pressure nozle to protect the cabinets from the steam)

Step 14

Remove PC lid (I set mine in sink, spray with Dawn Power Wash, fill with hot water, and let sit)

Step 15

Close AF lid and set to AF for 20 min

Step 16

No need to remove liquid

Step 17

When first 20 is done, you'll need to turn the bird breast side up. There are many methods, youtube has several posts. I use a wooden set of tongs as that seems to not tear the skin. Using a wooden spoon handle works, or removing the rack and flipping with rubber pot holders and replacing also works

Step 18

Set to AF for 20 more min

Step 19

Check temp to make sure the internal temp at the thi kest part is at least 155° (it keeps heating a few more degrees as it sets). If not quite high enough, cook another few minutes until temp is correct.

Step 20

Set bird on plate or tray with aluminum foil tent to let come to temp and set juices. Usually about 10 minutes

Step 21

If making gravy, remove the veggies to the plate and use broth. Unless making a lot of gravy, you may want to use a smaller pot on the stove.

Step 22

Serve with cooked veggies, and a grain orr side salad.