Rotisserie Chicken and Potatoes

Prep Time
< 15 minutes
Cook Time
< 60 minutes
  • 2 ½ Tsp Salt
  • 2 Tsp Garlic Powder
  • 1 ½ Tsp Smoked Paprika
  • 1 ½ Tsp Black Pepper
  • 1 Tsp Onion Powder
  • 1 6 Pound Whole Chicken
  • 3 Tbsp Olive Oil
  • 1 ½ Cups Chicken Broth
  • 2 Tbsp Butter
  • 3 Pounds Baby Potatoes (1-inch size, yellow, or combination of yellow and red)
  • 2 Large Red Onion (cut vertically into 1/4-inch weges)
  • 1 Tsp Dried Rosemary
  • ¼ Cup Fresh Italian Parsley, chopped
  1. Combine 1½ teaspoons salt, 1 teaspoon garlic powder, smoked paprika, ½ teaspoon black pepper and onion powder in small bowl; stir to blend. Pat chicken dry with paper towels; rub spice mixture all over chicken.
  2. Place rack in Cooking Pot; add broth. Add chicken, breast side up to Cooking Pot. Secure lid. Press POULTRY, set pressure to HIGH and time to 27 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
  3. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. If desired, lightly spray chicken with nonstick cooking spray. Top with Crisping Lid. Set temperature to HIGH and time to 10 minutes. Press START/STOP.
  4. Remove chicken to large cutting board; cover loosely with foil. Reserve ¾ cup cooking liquid in measuring cup; discard any remaining cooking liquid. Wipe Cooking Pot clean. Press SAUTÉ; heat remaining 1 tablespoon oil and butter on HIGH until butter is melted. Add potatoes; cook about 5 minutes or until potatoes begin to brown, stirring occasionally. Add onions, rosemary, remaining 1 teaspoon salt, 1 teaspoon garlic powder and ½ teaspoon pepper; cook and stir 1 minute. Add reserved cooking liquid. Secure lid. Press MANUAL, set pressure to HIGH and time to 5 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
  5. Once cooking is complete, quick release pressure. Stir in parsley. Carve chicken; serve with potatoes.
Express Pressure Cooker