You know it’s a good day when the husband walks in the front door and immediately tells you that you’d better not have made “that horrible lemon chicken” again…because last time. Y’all. Last time was not my fault. I’m convinced that it was a total fluke because dinner last night was amazing.
But back to last time. Last time I made lemon chicken it was a huge, horrific, terrible failure. I never wanted to try it again. Like ever. The chicken tasted so incredibly astringent-like eating a bottle of witch hazel. It was not good.
In fact, “not good” is probably way too generous. Now in all fairness, this was quite a few years ago and I was very pregnant, very tired, and totally not paying attention to the recipe. I used bottled lemon juice (yuck), and, well, you could tell.
So last night, when he walked in and smelled lemon and chicken and herbs, he was a little leery. Okay, okay, he was a lot leery.
Thankfully I made some mashed potatoes, green beans, and a side salad, so if he outright refused to eat it there would still be something for him.
Thankfully, he agreed to try it. I may have begged.
Why am I telling you all of this? Because everyone has recipe failures, bad days, and ruins dinner. But last night, I wasn’t that person. Last night, Ish had seconds. Even the boys chowed down and complimented my awesome cooking skills.
I may have let that go to my head.
If you want to have a “wow” dinner moment, then this will do it. Just promise me that you’ll use fresh lemons. Promise? Okay.
Also…this recipe takes about 30 minutes. You’re welcome.
Lemon Herb Roasted Chicken
- 2 lemons, sliced
- 1 tablespoon rosemary
- 1 tablespoon thyme
- salt & pepper
- 1 tablespoon coconut oil
- 1 cup organic bone broth
- 2 cloves garlic, pressed
- 1 small young (4 pound) chicken, thawed
Clean your chicken, removing the gizzard and other organs. Set them aside to make bone broth later (seriously). Pat the bird dry.
In a small bowl, combine the rosemary, thyme, salt, and pepper. Rub your seasoning over the outside of your chicken.
Turn your Instant Pot to saute. Heat the coconut oil in your Instant Pot until it is shiny. Add the chicken, breast side down and cook for 6-7 minutes. Gently flip your chicken over and add the broth, lemon slices and garlic. Lock the lid and set your Pot to manual for 25 minutes at high pressure.
Let the pressure release naturally. This should take 15-20 minutes. Remove your chicken to a serving platter and let rest for 5 minutes before carving.
Pro Tip: You can add a leftover sliced chicken to your salad for lunch the next day!
I can honestly say that I was shocked at how much the boys loved this recipe. I served it with mashed potatoes, though you could use sweet potatoes or yams. Green beans make a nice side as well.
Have you roasted a chicken in your instant pot yet?
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