This recipe came from an email that was received displaying a ketogenic friendly lemon-pepper chicken instant pot recipe.
1 whole chicken (3 pounds)
2 large cloves garlic, thinly sliced
3 tablespoons butter or ghee, melted, divided
2 teaspoons dried thyme
1 teaspoon fine Himalayan pink salt
1∕₄ teaspoon black pepper
1 cup chicken broth
And then here are the directions
With a chosen paring knife, you make small cuts all over the chicken thigh and drumstick skin. Insert a slice of garlic into each cut, and also place them under the skin of the breast. You can then grate 2 teaspoons of zest from the lemon and set aside. Cut the lemon in half and rub the chicken with the lemon halves, then place the halves in the cavity. Then make sure and brush the chicken with 2 tablespoons of the melted butter. Tie the legs together with cotton kitchen string. Then in a small bowl, combine the lemon zest, thyme, pink salt, and pepper and make sure and rub the mix all over the chicken.
Pour broth into the Instant Pot. Place a trivet with handles in the pot and then place the chicken breast-side up on the trivet.
Secure the lid on the pot. Close the pressure-release valve and set the pot to HIGH pressure for 20 minutes. At the end of the cooking time, use a natural release to depressurize the pot. An instant-read thermometer should read at least 165°F when inserted in the thigh.
You then want to position an oven rack so the breast of the chicken will be 6 inches from the heat source and preheat the broiler. Carefully transfer the chicken to a large baking pan and brush with the remaining 1 tablespoon of melted butter. Untie the legs and discard the lemon halves. Broil the chicken until browned usually about 4 to 5 minutes.
Serve the chicken with the cooking liquid, if desired
Per serving: Calories: 569 • Total Fat: 43 g • Protein: 43 g • Total Carbs: 1 g • Fiber: 0 g • Erythritol: 0 g • Net Carbs: 1 g
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