Roasted Chicken


Yields 6 servings

Prep Time: 1 hour 5 minutes

Cook Time: 1 hour



  • 1 whole chicken (5 pounds)
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme
  • 1 tablespoon vegetable oil
  • 1 small onion, halved
  • 4 garlic cloves, smashed


  1. PAT DRY the chicken and set aside the gizzards and neck bone.
  2. COMBINE the oil, salt, pepper, garlic powder, paprika, and thyme together in a small bowl.
  3. RUB the chicken all over with the seasoning, including the cavity. Allow the chicken to marinate outside of the fridge for 1 hour.
  4. SELECT Oven Roast on the Cosori Multicooker. Press Start/Cancel. Allow to preheat.
  5. BROWN the chicken in the preheated multicooker for 5 minutes on each side with 1 tablespoon of vegetable oil, until golden brown. Remove the chicken.
  6. STUFF the cavity with the onion and smashed garlic.
  7. ADD the gizzards and neck bone to the bottom of the multicooker pot, and place the chicken on top. Cover with the glass lid.
  8. COOK the chicken for 40 to 45 minutes or until the temperature of the thickest part of the breast reads 158°F to 160°F.
  9. REMOVE the chicken from the multicooker and allow to rest for 15 minutes before slicing.