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Whole Roasted Chicken Cooked in Olive Oil using a Pressure Cooker
Whole Roasted Chicken Cooked in Olive Oil using a Pressure Cooker
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Whole Roasted Chicken Cooked in Olive Oil using a Pressure Cooker

★★★★★ 4.8 (12 reviews)

This simple recipe shows you how to make a juicy, flavorful chicken with minimal effort. Using olive oil and a pressure cooker locks in moisture for a tender, delicious meal perfect for any day of the week.

◷45 minTotal Time
♜4Servings
▥MediumDifficulty
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Ingredients

4servings

Instructions

1

Saut Veggies and Stock

Start by pouring a couple of teaspoons of olive oil into your pressure cooker and swirl it around to coat the bottom. Then, layer in some onion rings, carrot slices, and lemon slices before pouring vegetable stock over the veggies.

2

Season and Stuff Chicken

Give the whole chicken a good seasoning with salt and pepper, rubbing it into the skin with your hands. Stuff a head of garlic and a few sprigs of thyme inside the cavity.

3

Prepare and Coat Chicken

In a bowl, whisk together Marsala wine, brown mustard, minced garlic, fresh thyme, celery seed, and dried parsley. Slowly drizzle in a quarter cup of olive oil while whisking until everything comes together into a smooth rub. Use about three-quarters of this mixture to coat the chicken all over, then place the bird right on top of the veggies in the pressure cooker. Pour the remaining rub over the chicken.

4

Pressure Cook Chicken

Seal the lid and cook on high pressure for around 16 to 20 minutes. Once done, release the pressure quickly following your cooker’s instructions. Check the chicken with a meat thermometer – it should read 165°F in the thickest part of the thigh.

5

Broil Chicken to Brown

Next, set your oven rack close to the broiler and preheat it. Transfer the chicken to a roasting pan and spoon about half of the cooking liquid over it. Broil the chicken for about 5 minutes until the skin turns a lovely golden brown.

6

Make Garlic Sauce

While the chicken rests, remove the garlic head from the cavity. Squeeze the softened cloves into a bowl and mash them up. Skim off any extra fat from the liquid left in the pressure cooker, then discard the cooked onion, carrot, and lemon. Place the cooker on medium heat and cook the liquid, stirring until it thickens and browns slightly, about 2 to 4 minutes. Stir the mashed garlic into the sauce, season with salt and pepper to taste, and serve it alongside your perfectly cooked chicken.

Why You’ll Love This Recipe

This method creates a juicy and tender chicken with a crispy skin, all in a fraction of the usual cooking time. Using olive oil adds a rich flavor and helps keep the meat moist. It’s a great way to enjoy a comforting meal without spending hours in the kitchen.

Serving Suggestions

Serve the chicken with roasted vegetables or a fresh green salad for a balanced meal. A side of mashed potatoes or crusty bread pairs well to soak up any juices. Drizzle a little extra olive oil or squeeze fresh lemon over the top for added brightness.

Storage Tips

Allow the chicken to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe bags and use within 2 months for best quality. Reheat gently to maintain its moisture.

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