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Pat dry the exterior of your whole chicken and season with salt and pepper. And set on a large plate or cutting board.
Wash your hands then put the poultry herbs into the cavity along with the onions and lemon halves.
Place the whole chicken into the insert of your 6-quart pressure cooker then add chicken stock around the chicken.
Using manual mode on your pressure cooker (I have an Instant Pot), change your pressure to high pressure and cook time to 35 minutes.
While chicken is cooking, preheat oven to 450 degrees. In a small bowl, mix together butter, honey, and thyme.
Once chicken is done, you can either do a quick-release of pressure or let it manually release. Either way, once the pressure is released, carefully lift out the chicken and place on a large casserole dish. Leave the liquid in the insert as you can make a gravy out of it later!
Using your a brush or your hands (if you deem that the chicken is not too hot), spread the butter mixture all over the chicken. Making sure it gets in the nooks and crannies and the inside cavity.
Bake in the oven for an additional 15-20 minutes to get the exterior nice and brown. You can choose to broil the exterior, too, but watch it as it takes less time.
Let chicken rest for 15 minutes before carving and serving.
For the liquid that is still in the pressure cooker insert: turn your pressure cooker to the saute function (if you don't have that, you can pour the liquid into a small saucepan and this on the stove) then add 2-3 tablespoons of flour to the mixture to thicken into a gravy-like consistency. If you like it thicker, add more flour. Season with additional salt and pepper, to taste.