Lemon & Herb Whole Chicken

YieldS 4-5 SERVINGs

PREP Time: 5 minutes 

COOK TIME: 25 Minutes



  • 1 (5 pound) whole chicken
  • 2 teaspoon olive oil
  • 1 tablespoon butter, melted
  • ½ tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • ½ lemon, halved
  • 1 cup chicken stock    


  1. WASH the chicken with cold water and pat dry tit with paper towels.
  2. RUB the chicken with oil and butter all and underneath the skin of the breast.
  3. SEASON the chicken with salt and pepper, making sure to season the cavity as well.
  4. STUFF THE CAVITY with the thyme, rosemary, and lemon.
  5. TRUSS the legs using kitchen twine to tie together the legs, making sure the cavity is closed.
  6. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust to “More/High”, and press On/Start.
  7. BROWN the chicken on each side for 5 minutes. Remove the chicken and set aside.
  8. ADD 1 cup of chicken stock along with a metal rack in the pressure cooker. Place the chicken atop the rack.
  9. SECURE THE LID on the pot making sure lid is secure and the pressure release valve is in the lock position.
  10. SELECT Brown, adjust the time to 20 minutes, and press On/Start.
  11. NATURAL RELEASE for 10 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid. Carefully remove the chicken from the pot.
  12. BROIL under the broiler or oven for 5 minutes, until skin on top is crispy and golden brown.
  13. SERVE the chicken with the broth to keep the chicken moist if needed.