Pressure-Cooker Lemon-Garlic Whole Chicken with Herb Gravy and Smashed Potatoes

Steps

1. Step 1

   In a small bowl, stir together the lemon zest, minced garlic, 2 tsp chopped thyme, 2 tsp salt, the pepper, smoked paprika and olive oil into a paste.

   5 min

   • 1 lemon
   • 2 cloves garlic
   • 2 tsp fresh thyme leaves
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tsp smoked paprika
   • 2 tbsp olive oil
2. Step 2

   Pat the chicken dry again and rub the paste all over it, including under the skin of the breast where you can slip your fingers in. Tuck the two smashed garlic cloves and one lemon half inside the cavity, and tie or tuck the legs together. Save the other lemon half.

   10 min

   • 1 whole chicken (3 1/2–4 lb)
   • 1 lemon
   • 2 cloves garlic
3. Step 3

   Put the potatoes in the bottom of the pressure cooker pot, pour in the chicken broth and sprinkle with 1/2 tsp salt. Set a trivet over the potatoes and place the chicken on the trivet, breast up.

   5 min

   • 1 1/2 lb baby yellow potatoes
   • 1 cup chicken broth
   • 1/2 tsp kosher salt
4. Step 4

   Lock the lid, set the valve to sealing, and cook on high pressure for 25 minutes. It takes about 10 minutes to come up to pressure first.

   35 min, hands-off

5. Step 5

   When the time is up, let the pressure release naturally for 10 minutes, then turn the valve to release any remaining steam. Meanwhile, set an oven rack about 8 inches below the broiler and turn the broiler to high.

   10 min, hands-off

6. Step 6

   Lift the chicken out on the trivet and transfer it to a sheet pan or shallow baking dish. Check that the thickest part of the thigh reads 165°F on a thermometer. Broil 5 to 8 minutes, watching closely, until the skin is browned and crisp. Rest the chicken 10 minutes before carving.

   15 min · 165°F

   • 1 whole chicken (3 1/2–4 lb)
7. Step 7

   While the chicken broils, scoop the potatoes out of the pot with a slotted spoon into a bowl. Add 2 tbsp butter and a squeeze of the reserved lemon half, then press each potato lightly with the back of a fork so it splits. Toss gently and cover to keep warm.

   5 min

   • 1 lemon
   • 1 1/2 lb baby yellow potatoes
   • 2 tbsp butter
8. Step 8

   Pour the cooking juices from the pot into a measuring cup and skim off most of the fat; you want about 1 1/2 cups liquid (top up with water or broth if short). Melt 3 tbsp butter in a saucepan over medium heat, whisk in the flour and cook 1 minute until it smells nutty. Whisk in the juices a splash at a time, then simmer 3 to 4 minutes until it coats a spoon. Stir in the parsley and 1 tsp thyme, and season with salt and pepper.

   8 min

   • 3 tbsp butter
   • 3 tbsp all-purpose flour
   • 1 tbsp fresh parsley
   • 1 tsp fresh thyme leaves
   • salt and pepper
9. Step 9

   Carve the chicken and serve with the smashed potatoes and plenty of herb gravy.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026