Roasted French Garlic Chicken in Your Pressure Cooker
A juicy, aromatic chicken dish infused with roasted garlic and fresh herbs, sealed and steamed to perfection in your pressure cooker then crisped in the oven.
Equipment
- 1 Roasting pan or baking dish lined with heavy duty foil
Ingredients
Main Ingredients
- 2.5-3 lb chicken pieces bone-in, skin-on thighs, drumsticks or quarters
- ¼ cup avocado or olive oil
- sea salt to taste
- black pepper to taste
- 3 shallots medium, sliced thin
- 20-25 cloves garlic whole
- 1 bunch thyme fresh
- 3-4 sprigs rosemary fresh
- ½ cup chicken broth
- ½ cup white wine chardonnay or pinot grigio
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a baking dish with foil.
- Place chicken on foil, drizzle with oil, and season with salt and pepper.
- Top with shallots, garlic, thyme, and rosemary.
- Pour chicken broth and wine around chicken, not directly on top.
- Tent foil loosely over chicken and seal edges.
- Roast at 400°F for 30 minutes.
- Open foil tent to expose skin.
- Increase oven to 425°F and roast an additional 10–15 minutes until skin is crispy and golden.
- Let rest a few minutes before serving.
Notes
Pre-minced garlic or dried herbs can be used in a pinch. Leftovers refrigerate well for 3 days or freeze up to 3 months. Reheat in oven for best results.