Simple Whole Chicken

1 whole chicken (about 4 pounds)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 teaspoons olive oil

2 rosemary sprigs

2 thyme sprigs

2 garlic cloves, smashed

1 bay leaf

½ lemon

1 cup chicken broth

Nutritional information per serving (based on 6 servings):

Calories 150 (31% from fat) | carb. 1g | pro. 24g | fat 5g | sat. fat 1g | chol. 77mg | sod. 573mg | calc. 26mg | fiber 0g

1. Season chicken on all sides with salt and pepper.

2. Put the Cuisinart Pressure Cooker over medium heat and add the olive oil.  Once the oil is hot, add the chicken, breast down. Brown well on both sides, about 5 minutes per side. Add the herbs, garlic and bay leaf to the pot. Squeeze the lemon into the pot and add the lemon half with the broth.

3. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 30 minutes.

4. When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid. Carve chicken and serve.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.