If you’ve ever felt intimidated about cooking a whole chicken, then this recipe is about to change your life! A whole chicken has never been easier! Not to mention, it will come out super tender and juicy. To get the skin crispy at the end, simply place under the broiler for five minutes. If you have poultry seasoning or another blend of spices and flavors you love for roasted chicken, feel free to season to your liking. If you are looking for some inspiration, try my recipe for this Instant Pot Citrus Chicken. The juicy flavors are fresh and incredible, not to mention it makes a nice gravy (or basting liquid) with the leftover juices.

Why buy a whole chicken instead of the individual cuts?

• You get WAY more for your money.

• You can feed more people for a lower cost.

• You can easily repurpose leftovers for a chicken salad, quesadillas or other recipes.

• You can use the carcass to make homemade chicken broth.

Deciding to buy an Instant Pot? Click the link below to shop the model I use at home!

Tip: 6 minutes per pound (13 minutes per pound-frozen)

*Up to a 5 1/2 pound whole chicken will fit in a 6 quart Instant Pot.

Ingredients:

• 4 pound whole chicken

• ½ lemon

• 1 lime, halved

• 5 cloves garlic, smashed

• ½ sweet onion

• 1 cup orange juice

• Poultry seasoning 

• Salt 

• *optional- olive oil or butter

Instructions:

1. If there is a bag in the cavity of the chicken, remove and discard. Clean the chicken, inside and out with cold water and salt. Rinse then transfer to a large cutting board or baking dish to use as a workspace. Use a paper towel to pat the chicken dry.

2. Season the inside of the chicken with salt, then stuff the inside with: half of lemon, lime halves, garlic cloves, and ½ (or ¼, whichever fits best) of the onion. If you had to cut the half of the onion into quarters because half was too big to fit, then use the remaining quarter to slice up and place at the bottom of the Instant Pot. Use about 3 tablespoons of the poultry seasoning as a dry rub to season all over and round the chicken. Make sure to get all around the wings, under and around the legs.

3. Pour the orange juice into the Instant Pot, then place the trivet rack inside. If you don’t have the trivet rack for your Instant Pot, make a sling out of foil to place at the bottom instead. Tuck the wings under so they aren’t flapped out, then transfer the chicken into the Instant Pot. Try to keep it all snug together.

4. Place the lid on and lock into place. Turn the valve to the sealing position, then cook on high pressure for 24 minutes (or 6 minutes per pound). 

5. Natural releasure for 15 minutes before doing a quick release for the rest of the steam. Chicken should read 165, when using a meat thermometer into the thickest part of the breast.

6. Now to get the skin nice and crispy, place in the oven under the broiler for 4-5 minutes. So, carefully remove the chicken from the Instant Pot and place on a baking dish. Drizzle with olive oil or melted butter. Then, place in the oven while it is under the broiler and crisps the skin. Keep an eye on it.

7. While it is in the oven, you can make a gravy with the leftover juices in the Instant Pot. Press cancel, then saute. Add 2 tablespoons of flour, then whisk until gravy thickens. Serve over sliced chicken.

8. Serve with desired sides, or can be kept in the fridge cooked for up to 4 days. 

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade