The fastest and most delicious roast chicken you'll ever make, this easy pressure cooker recipe makes succulent and tender meat, and a ready-made gravy while the chicken cooks.
Finely chop the parsley leaves, reserving the stalks. Mix the parsley leaves and garlic with the butter and some seasoning, then use a teaspoon to push the butter under the skin covering the chicken breasts.
Step 2
Season chicken all over, then heat the oil in a large pressure cooker (see GH Tip) and brown the chicken on all sides over a high heat. Turn the chicken breast-side up and add the wine and chopped onion to the bottom of the pan, then bubble for 30sec. Add the stock and parsley stalks.
Step 3
Close the lid, bring the cooker to high pressure according to manufacturers instructions, then cook at this setting for 20min for a 1.2kg (2lb 11oz) chicken or 25min for a 1.5kg (31/4lb) chicken. Turn off the heat and allow the pressure to fall by itself.
Step 4
Carefully lift the chicken from the pan (it will be very tender and nearly falling apart). Boil the liquid in the pan for 3min, then remove from the heat. Stir the cornflour with a few drops of water and whisk into the pan. Bring back to the boil, whisking the gravy until thickened. Season to taste.Strain into a jug, pushing the solids through, as much as you can.
Step 5
If you want to crisp up the chicken skin (this is optional), preheat the grill to high, transfer the chicken to a roasting tin or baking tray and grill for 2-3min until the skin crisps. Serve the chicken with the gravy, roast potatoes and seasonal vegetables.
GH Tip
We recommend making this in a pressure cooker with a capacity of at least 4.5-6 litres. Please check the manufacturer’s instructions for minimum liquid amounts and add more water to the recipe if necessary.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
