The key to the roast chicken here is to let it come to room temperature before cooking and make sure it's super dry. I let sit out for a couple hours and then wrap it in paper towels. This is what produces incredibly crispy skin. And do not salt the bird until just before you put it in the oven. (This doesn't matter as much when it comes to the Instant Pot.)
I have also written about this before, but most chicken recipes say the bird should be 165 when it comes out but in my STRONG opinion, this is a disaster. Take it out when it's 150 and let it rest for 15 minutes.
1 3-4 lb roasting chicken (pastured and organic if possible)
1 T or more flaky sea salt
fresh black pepper
1 T avocado oil (for Instant Pot version)
1/2 cup chicken broth (for Instant Pot version)
For the rub
1 T brown sugar
1 T smoked paprika
1/2 T sweet paprika
1 T chili powder
1/2 T garlic powder
1 lemon, cut in half
3-4 sprigs fresh thyme
Chicken should be room temp or have been out of the fridge for 2+ hours.
Preheat oven to 425 degrees. Put oven rack in the lower position.
Rinse chicken, wrap chicken in paper towels and dry thoroughly inside and out.
Make spice blend by combining paprikas, chili powder, garlic powder in a small bowl.
Put cut lemon halves inside chicken cavity with thyme sprigs.
Rub spice blend all over chicken.
FOR ROAST CHICKEN
Put chicken on a parchment-lined baking sheet.
Sprinkle generously with salt, like a nice rain of salt. Grind fresh pepper on the chicken and immediately throw that chicken in the hot oven!
Cook for 30-40 mins until an instant thermometer reads 150 degrees in the thickest part of the thigh.
Set chicken aside for 15 minutes before carving. Serve with melted ghee/butter and good dijon mustard (a la Thomas Keller).
FOR INSTANT POT
Turn IP on to Saute mode. Add avocado oil to the pot.
Generously salt and pepper chicken.
Add whole chicken, skin side down, to the Instant Pot. Cook for 5 minutes. Using large tongs or a wooden spoon, turn chicken breast-side up. Add chicken stock.
Turn instant pot to HIGH PRESSURE mode, close and lock lid. Cook for 25 minutes.
Let depressurize naturally for 8 minutes and then manually vent.
Remove chicken and let rest for 15 minutes.
Remove juices from pot and serve with chicken.
Recipe by Naturally Whole at https://naturallywhole.net/2019/02/16/the-battle-of-the-chickens-titan-games-edition/