Crispy Parmesan Roast Chicken with Lemon

Finely grate 2 tsp. zest from the lemons. Transfer the zest to a small bowl and set aside for serving.

In another small bowl, stir together 1 Tbs. salt, 1 Tbs. black pepper, the chopped rosemary and red pepper flakes. Season the chicken inside and out with the salt mixture. Stuff the chicken cavity with 2 of the rosemary sprigs.

Place the chicken, breast side down, in the inner pot of the Instant Pot. Lower the inner pot into the Instant Pot casing. Add the stock and 2 of the rosemary sprigs. Set the Instant Pot to cook at high pressure for 20 minutes.

When the pressure cooking is complete, quick release the pressure. Remove the lid. Using tongs, remove the chicken from the inner pot. Pour out the liquid and discard or reserve for another use. Using a paper towel, wipe the inner pot dry, then return it to the Instant Pot casing. Set the air fryer basket (or trivet) in the inner pot. Drizzle the chicken with olive oil and place it, breast side up, in the basket. Cut 1 of the zested lemons into slices and add the slices to the chicken in the basket.

Attach the air fryer lid to the Instant Pot. Set the Instant Pot to Roast at 400°F (200°C) for 20 minutes. Halfway through the cooking process, sprinkle the chicken with the Parmesan and continue roasting.

When the cooking is complete, the chicken should be nicely browned and an instant-read thermometer inserted into the thickest part of the breast, away from the bone, should register 165°F (74°C). Transfer the chicken to a platter and let rest for 5 to 10 minutes. Cut the remaining lemon in half and squeeze the juice over the chicken. Pour the juices from the platter into a serving pitcher and add the reserved lemon zest.

Carve the chicken at the table and serve with the meat juices. Serves 4.

Williams Sonoma Test Kitchen