Rotisserie Chicken and Potatoes: A Hearty, Flavorful Meal
This Rotisserie Chicken and Potatoes recipe delivers the comforting flavors of a classic rotisserie-style meal with minimal effort. Using an express pressure cooker, you can achieve a tender, juicy chicken infused with a smoky spice blend, paired with perfectly cooked baby potatoes and red onions. This dish is ideal for a family dinner, offering a balance of savory, aromatic flavors that everyone will love.
Rotisserie Chicken and Potatoes: A Hearty, Flavorful Meal
6
servings15
minutes1
hour165
kcalIngredients
2 ½ teaspoons salt
2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 ½ teaspoons black pepper
1 teaspoon onion powder
1 6-pound whole chicken
3 tablespoons olive oil
1 ½ cups chicken broth
2 tablespoons butter
3 pounds baby potatoes (1-inch size, yellow, or combination of yellow and red)
2 large red onions (cut vertically into 1/4-inch wedges)
1 teaspoon dried rosemary
¼ cup fresh Italian parsley, chopped
Directions
- In a small bowl, combine 1 ½ teaspoons salt, 1 teaspoon garlic powder, smoked paprika, ½ teaspoon black pepper, and onion powder; stir to blend. Pat the chicken dry with paper towels and rub the spice mixture all over the chicken.
- Place the rack in the cooking pot and add the chicken broth. Place the chicken, breast side up, in the cooking pot. Secure the lid, set the pressure to HIGH, and adjust the time to 27 minutes. Ensure the steam release valve is in the “Seal” (closed) position. Press START/STOP.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then release any remaining pressure. If desired, lightly spray the chicken with nonstick cooking spray. Place the crisping lid on top, set the temperature to HIGH, and adjust the time to 10 minutes. Press START/STOP.
- Remove the chicken to a large cutting board and cover loosely with foil. Reserve ¾ cup of the cooking liquid in a measuring cup and discard any remaining liquid. Wipe the cooking pot clean. Press SAUTÉ, then heat the remaining 1 tablespoon olive oil and butter on HIGH until the butter is melted. Add the baby potatoes and cook for about 5 minutes, stirring occasionally, until they begin to brown. Add the red onions, dried rosemary, remaining 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper; cook and stir for 1 minute. Pour in the reserved cooking liquid. Secure the lid, set the pressure to HIGH, and adjust the time to 5 minutes. Ensure the steam release valve is in the “Seal” (closed) position. Press START/STOP.
- Once cooking is complete, quick release the pressure. Stir in the chopped parsley. Carve the chicken and serve with the potatoes.
Serving Suggestions
This rotisserie-style chicken and potatoes dish is a complete meal on its own, but it pairs wonderfully with a side of steamed green beans or a fresh garden salad. The smoky, savory flavors of the chicken complement the tender, herb-infused potatoes, making this a versatile dish for weeknight dinners or special occasions.
Why Use an Express Pressure Cooker?
The express pressure cooker streamlines the cooking process, allowing you to achieve the tender, juicy texture of a rotisserie chicken in a fraction of the time. The high-pressure environment locks in flavor, while the crisping lid adds a golden, roasted finish. The potatoes, cooked in the same pot with the reserved cooking liquid, absorb the rich flavors of the chicken, creating a cohesive and delicious meal.
Tips for Success
- Pat the chicken dry before applying the spice rub to ensure even coating and better browning.
- Use a meat thermometer to confirm the chicken’s internal temperature reaches 165°F for safety.
- For extra crispy skin, don’t skip the crisping lid step, and ensure the chicken is lightly coated with nonstick spray.
This Rotisserie Chicken and Potatoes recipe is a fantastic way to bring bold, comforting flavors to your table with the convenience of a pressure cooker. It’s a crowd-pleaser that’s as easy to prepare as it is delicious.
