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Prep
10m
Cook
1h 30m
Total
1h 40m
Ingredients
Method
Turn cooking mode on
To prepare the chicken:
1.
In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).
2 tsp Paprika
1 1/2 tsp Dried thyme
1 tsp Garlic powder
1 tsp Onion powder
Salt
Black pepper
1 lb Chicken
To make the chicken in a rotisserie:
1.
Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary). Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.
To Make in your Pressure cooker:
1.
Seal the lid and set the valve to Sealing. Cook on High Pressure for 25–30 minutes for a 3–4 lb chicken, or 35 minutes for a 5 lb chicken. Allow Natural Pressure Release for 15–20 minutes, then carefully switch to Venting to release any remaining pressure.
Check for Doneness:
1.
Open the lid and check the internal temperature — it should reach 165°F (74°C) in the thickest part of the breast. If it’s under, reseal and cook for 5 more minutes.
Strain & Cool:
1.
Lift the chicken out carefully using tongs. Strain the broth through a fine mesh sieve into a large bowl or jar. Let it cool, then skim off any excess fat.
To make the chicken in the oven:
1.
Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken. Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15–20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
2 tbsp Olive oil
To keep the rotisserie chicken warm:
1.
Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
For
4
M
I
2
tsp
Paprika
1 1/2
tsp
Dried thyme
1
tsp
Garlic powder
1
tsp
Onion powder
Salt
Black pepper, freshly ground
1
lb
Chicken, 4 to 5 pound, whole (see note 1)
2
tbsp
Olive oil
Only visible to you
Made it?
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Prep
10m
Cook
1h 30m
Total
1h 40m
Ingredients
Method
Turn cooking mode on
To prepare the chicken:
1.
In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste (I like 1 teaspoon salt and 1/2 teaspoon pepper). Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).
2 tsp Paprika
1 1/2 tsp Dried thyme
1 tsp Garlic powder
1 tsp Onion powder
Salt
Black pepper
1 lb Chicken
To make the chicken in a rotisserie:
1.
Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary). Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions (for my Cuisinart rotisserie, it's one hour on the "Rotisserie" setting). Remove from rotisserie and let rest 10 minutes before carving.
To Make in your Pressure cooker:
1.
Seal the lid and set the valve to Sealing. Cook on High Pressure for 25–30 minutes for a 3–4 lb chicken, or 35 minutes for a 5 lb chicken. Allow Natural Pressure Release for 15–20 minutes, then carefully switch to Venting to release any remaining pressure.
Check for Doneness:
1.
Open the lid and check the internal temperature — it should reach 165°F (74°C) in the thickest part of the breast. If it’s under, reseal and cook for 5 more minutes.
Strain & Cool:
1.
Lift the chicken out carefully using tongs. Strain the broth through a fine mesh sieve into a large bowl or jar. Let it cool, then skim off any excess fat.
To make the chicken in the oven:
1.
Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken. Bake uncovered until the internal temperature reaches 165 degrees, about 70 to 80 minutes. Baste the chicken periodically (every 15–20 minutes, see note 3) with accumulated juices or olive oil. Remove from oven and let rest 10 minutes before carving.
2 tbsp Olive oil
To keep the rotisserie chicken warm:
1.
Place in a slow cooker for up to 8 hours on the lowest possible heat setting.
For
4
M
I
2
tsp
Paprika
1 1/2
tsp
Dried thyme
1
tsp
Garlic powder
1
tsp
Onion powder
Salt
Black pepper, freshly ground
1
lb
Chicken, 4 to 5 pound, whole (see note 1)
2
tbsp
Olive oil
Only visible to you
Made it?
Cancel
