Keto Lemon Herb Rotisserie Chicken

Your Instant Pot method has replaced the store rotisserie chicken for us. Thanks!

The smell when I lifted the lid before the broil caught me off guard. I figured the pressure cooker would mute everything, but the lemon and butter had been doing their thing and it smelled like an actual roasting oven.

Back off the lemon a bit. I used the full 6 tablespoons concentrated and it completely buried the herbs. 4 tablespoons and the Italian seasoning actually comes through.

can you skip the broil if you don’t have a broiler??

Mustard powder seems weird here. It’s not.

After about eight of these, I started patting the chicken extra dry before touching the seasoning. Skin comes off the broil with actual crunch instead of just color.

If you’re not using the arrowroot on those drippings, you’re missing it. A teaspoon into a cup of the liquid and two minutes on sauté makes a proper pan sauce that carries all the lemon herb from under the skin. Recipe’s already solid, but that step takes it somewhere.

tasted closer to store rotisserie than I expected

Pulled this out and my dad walked over without me saying a word. He’s been doing Sunday roast chickens for thirty years and he stood there while I got it under the broiler with this look like he was trying to catch it doing something. What he came back to was the mustard powder holding the lemon butter against the skin instead of washing off during the pressure cook. Now he’s talking about using the same rub on his next bird. Four stars for now because my broil timing is still getting dialed in, but the flavor under that skin is something else.

My ten-year-old picked the lemon herb butter from under the crispy skin before touching anything else on his plate. Had no idea he’d even noticed it was there. Made a second one three days later because he kept asking when I was going to make ‘the lemony one’ again. Still pretty new to the Instant Pot, but this was the most confident I’ve felt using it.

This has been in my Sunday prep rotation for a few weeks. The 6-minutes-per-pound rule makes timing easy to plan around, and I pull the meat off into containers right after the broil. Reheats without drying out, which is what always kills me with batch chicken.

I’ve tried at least four or five instant pot chicken recipes claiming to be rotisserie-style and most of them taste exactly like what they are: boiled chicken with spices on top. This one actually delivers. The lemon herb butter under the skin is doing something the other recipes skip, and you can taste the difference right away. The broil step is non-negotiable (I rushed it once and regretted it). Skin was properly crispy, meat was still juicy, and the house smelled like a real rotisserie for about an hour. 48g of protein per serving is also nice when you’re trying to hit your numbers. This replaced everything else I was rotating.

First time doing a whole chicken in the Instant Pot and the lemon herb butter under the skin made a real difference compared to just seasoning the outside. Broil step at the end did what it promised. Does the arrowroot gravy thicken much, or is it closer to a jus?

My dad made rotisserie chicken every Sunday growing up, just a grocery store bird with lemon and herbs, nothing fancy. I’ve been trying to get that smell back in my kitchen for years. Made this last Sunday and when I opened the Instant Pot after the broil step, it stopped me. The lemon herb butter under the skin does something I didn’t expect. Not a four-star yet, still dialing in the timing on my pot, but it’s the closest I’ve gotten to that Sunday feeling.

Been making this on rotation for about a month and the one thing that actually helped was spooning pan drippings over the chicken right before the broil (now it actually crisps, not just browns).

First whole chicken I’ve ever made and the lemon butter under the skin was easier to do than I thought (and the broil at the end actually got the skin crispy), but curious if the 6 minutes per pound still holds for a smaller 4-pound bird or if I should adjust the time.

I’ve been doing rotisserie chicken in the oven for years and was skeptical an Instant Pot could get close. The lemon butter under the skin is what did it for me. After the broil, the skin had this tight golden crisp at the edges and the meat was juicy all the way to the bone, not just the breast. My oven method takes twice the time and doesn’t reliably hit that.

Never cooked a whole chicken before and picked this as my first try, probably not smart. But the lemon butter under the skin actually worked, and it came out looking like real rotisserie chicken. Did not expect that.

Four months of meal prepping and I finally found a chicken that holds up past Tuesday. Made it Sunday, pulled all the meat off, portioned it into containers, and by Thursday it was still worth eating. The lemon butter under the skin is the reason. Even microwaved, the meat comes out juicy and the seasoning is still there. I do exactly 6 minutes per pound and let it natural release about ten minutes before the broil, and the skin crackles when it comes out. Not tweaking anything. This is on every Sunday rotation now.

I’ve been keto seven months and basically written off rotisserie chicken at home. Every attempt ended in dry meat I couldn’t finish. First time pressure cooking a whole bird, and the lemon butter under the skin had the house smelling like something serious was happening the second I lifted the lid. The broil at the end surprised me. A few minutes under heat and the skin pulled tight and golden, which is what I needed. Still pretty new to cooking, so having it work at all was a relief. Four stars because my bird ran small and I should have cut the pressure time, but I know what to fix when I make it again Sunday.