This Whole Rotisserie Style Chicken is one of my favorite quick and easy weeknight meals. The meat comes out juicy, tender and flavorful every time!

It’s so simple too! Anyone can do it!

It can be cooked fresh or frozen, giving me no excuses for a healthy homemade meal. Lets be honest, sometimes I don’t plan ahead enough to grab something out of the freezer to thaw for dinner that night. Problem solved!

So here is what you need to make this Rotisserie Style Whole Chicken!

Ingredients:

1 (4-5 pound) Nourished With Nature whole chicken
3 Tbsp olive oil
1 Tbsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp dried oregano
2 tsp salt
1/4 tsp ground black pepper
1 cup chicken broth

Instructions:

Combine your spices in a small bowl: paprika, garlic powder, onion powder, thyme, oregano, salt, pepper
Loosen the skin on the chicken by gently lifting and pulling it off the meat. Rub 1 Tbsp olive oil and about 1/3 of the spice mix under the skin and massage with your fingers to spread evenly. Next rub another 1 Tbsp olive oil and the rest of the spice mix over the outside of the chicken. If your chicken is frozen try soaking it in a big bowl of hot water, changing out the water a couple times when it cools down. This will thaw your bird enough to loosen the skin at least.
Turn on your Instant Pot to Saute mode and add the last 1 Tbsp Olive Oil to the bottom. When it’s sizzling hot drop the chicken in breast side down and brown it for a couple minutes. This step is optional if you don’t want to take the time or if your bird is frozen.
Turn off the Instant Pot, remove the chicken and place on the trivet wire rack that came with your machine, breast side up.
Add the chicken broth to the bottom and deglaze the crispy bits that are stuck on with a wooden spoon.
Lower the trivet back down into the Instant Pot and close the lid, set valve to “seal”
Cook on high pressure using the time tables below.
When done, let the pressure release naturally for 15 minutes, then do a quick release to get rid of any remaining pressure.
Open the lid and remove the chicken.
For extra crispy skin, you can broil the chicken in the oven for 4 to 5 minutes.

Having a Whole Rotisserie Chicken cooked is convenient for whipping up Chicken Enchiladas, White Chicken Chili, Chicken Tortilla Soup or Chicken Tacos. The diced meat is even great on a Southwestern Salad. The juices left in the pot after cooking make the BEST homemade Enchilada Sauce too!

You don’t have to stretch it out though, you could have a breast and thigh along with a side of baked sweet potatoes and a creamy coleslaw. Mmmmmm…..

***It’s also worth mentioning that this can be cooked in the oven if you haven’t yet entered into the world of the incredible Instant Pot***

Cooking Times for Instant Pot Whole Chicken

Thawed or Fresh Chicken

A 3 – pound chicken will need 18 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 3.5 – pound chicken will need 22 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 4 – pound chicken will need 24 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 4.5 pound chicken will need 27 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 5 pound chicken will need 32 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.

Frozen Chicken

A 3 – pound chicken will need 39 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 3.5 – pound chicken will need 46 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 4 – pound chicken will need 52 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 4.5 pound chicken will need 59 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.
A 5 pound chicken will need 65 minutes of High Pressure Cooking Time with a 15 minutes Natural Pressure Release.

This recipe was adopted from Lemon Blossoms Chef Kathy