Out of time? Try this amazing pressure cooker roast chicken. Super moist with a ready-made sauce to boot! Another great recipe from recipetineats.
Make a rub from 1 teaspoon of dried thyme, ½ a teaspoon of dried parsley, ½ a teaspoon of dried oregano, ¾ of a teaspoon of salt, ½ a teaspoon of freshly ground black pepper, 2½ tablespoons of olive oil, 3 minced cloves of garlic and the zest and juice of 1 large lemon (keep the used lemon for the cavity). If the rub is too thick add extra olive oil. Now loosen the skin over the breast of your chicken using an upside down spoon. Leaving 1 tablespoon of mostly oil aside, spoon the rub under the skin then spread it with your hands from the outside. Place the used lemon in the cavity and spread the remaining rub all over the skin of the chicken. Pour ½ a cup of water into your pressure cooker and place the chicken on a rack over the water. Cook for 24 minutes on high then let the pressure reduce naturally before releasing the valve. Remove the chicken, drizzle it with a little more olive oil and place under a hot grill (broiler) for 5-10 minutes to brown the skin. Meanwhile, make a slurry with 1 tablespoon of cornflour (corn starch) and 1 tablespoon of water. Whisk into the liquid in the pressure cooker and simmer to thicken. Adjust the flavour to taste with salt, pepper or extra lemon juice and serve in a jug.
michelle picker cooks 