Instant Pot Roasted Whole Chicken
Ingredients:

  • 1 whole chicken (3-4 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1 lemon, quartered
  • 4 cloves garlic, peeled
  • 1 cup chicken broth (low-sodium)
  • Fresh herbs (optional, for garnish)

Instructions:

  1. Prepare the chicken:
    • Pat the chicken dry with paper towels. This helps the skin crisp up.
    • Rub the chicken with olive oil and sprinkle the seasoning blend of paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper all over the chicken, including inside the cavity.
  2. Stuff the chicken:
    • Stuff the cavity with the lemon quarters and garlic cloves.
  3. Sauté in the Instant Pot:
    • Turn the Instant Pot on the Sauté setting and add a bit of olive oil.
    • Place the chicken, breast side down, and cook for about 5-6 minutes until golden brown.
    • Flip the chicken over and sauté the other side for another 5-6 minutes.
  4. Add the broth:
    • Add the chicken broth to the Instant Pot.
  5. Pressure cook:
    • Lock the lid and set the Instant Pot to Pressure Cook (Manual) on High for 24 minutes (6 minutes per pound of chicken). Ensure the valve is set to Sealing.
    • Once the cooking time is complete, allow the pressure to naturally release for about 10 minutes. Then, release any remaining pressure manually by turning the valve to Venting.
  6. Crisp the skin (optional):
    • If you prefer extra crispy skin, preheat your oven’s broiler and place the chicken on a baking sheet.
    • Broil for 3-5 minutes until the skin is crispy and golden brown.
  7. Rest and serve:
    • Let the chicken rest for a few minutes before slicing. Garnish with fresh herbs if desired.

Weight Watchers Points:

  • A 3-4 lb roasted chicken yields about 6 servings. Depending on the part of the chicken you eat (dark vs. white meat), the points may vary.
    • Skinless chicken breast: 0 points (if following the WW Blue or Purple plan)
    • Dark meat with skin: Approximately 4-5 points per serving

Tips:

  • Crispier skin: For super crispy skin, always pat the chicken dry before searing.
  • Herbs: Fresh herbs like rosemary and thyme give the chicken a delicious flavor, but dried herbs work just as well.
  • Stuffing: The lemon and garlic inside the cavity infuse the chicken with added flavor.
  • Leftovers: Use the leftovers for sandwiches, salads, or wraps!

Nutritional Benefits:

  • Protein: Chicken is a great source of lean protein, particularly the white meat (chicken breast).
  • Healthy fats: Olive oil adds a bit of healthy fat, and you can control the amount of oil used to keep it light.
  • Herbs and spices: Low in calories, herbs like rosemary and thyme add flavor without adding extra points.

Conclusion:

This Instant Pot Roasted Whole Chicken is a quick, flavorful, and Weight Watchers-friendly meal. It’s perfect for meal prep or family dinners, and it’s easy to make juicy chicken in less than an hour!