Cajun-Style Roasted Chicken with Garlic-Herb Potatoes

By: Dotdash Meredith

Cajun-Style Roasted Chicken with Garlic-Herb Potatoes
Recipes and photos excerpted from Instant Pot Meals: Comfort Food Fast!, published by Meredith Operations Corporation (2022) .
cuisine icon Course
Dinner
cuisine icon Difficulty
Difficult
cuisine icon Duration
57 Minutes
cuisine icon Cooking Technique
Air Fry, Instant Pot
cuisine icon Keywords
4 servings, 57 minutes, air fry, black pepper, butter, cajun seasoning, can reduced-sodium chicken broth, cayenne hot pepper sauce, chopped fresh oregano, chopped fresh parsley, chopped fresh thyme, difficult, dinner, Dotdash Meredith, garlic, instant pot, large yukon gold potatoes, pressure cook, salt, whole roasting chicken

serving icon Servings
4 Servings
Ingredients
  • 1 whole roasting chicken
  • 4 tsp Cajun seasoning
  • 1 can reduced-sodium chicken broth
  • 3 large Yukon gold potatoes
  • 1/4 cup butter
  • 4 cloves garlic
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh thyme
  • 2 tsp chopped fresh oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Cayenne hot pepper sauce
Instructions
  • Season chicken all over on the outside, under the skin, and in the cavity with Cajun seasoning. Pour chicken broth into a 6-qt Instant Pot then add potatoes. Place wire rack on top of the potatoes and arrange chicken on the rack, breast side up.
  • Lock lid in place. Set Instant Pot on High Pressure to cook for 21 minutes. Turn off Instant Pot and let stand for 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully.
  • Meanwhile, in a medium bowl combine the next seven ingredients (through pepper). Using the handles on the wire rack, remove chicken from the pot. Using a slotted spoon, remove potatoes from the pot and place on a cutting board. Discard cooking liquid left in pot. Return the chicken (still on the rack) to the pot. Brush with some of the butter mixture.
  • Place air-fryer lid on top of Instant Pot. Set on Air-Fry setting at 380°F to cook for 8 minutes or until skin is golden brown and crisp.
  • While chicken roasts, cut potatoes into 1 1/2-inch chunks and toss with remaining butter mixture. Use the wire rack handles to remove chicken from the cooker. Loosely tent the chicken with foil and let rest while browning potatoes.
  • Using paper towels, wipe out Instant Pot. Place air-fryer basket into the pot. Place potatoes in the basket. Set on Air-Fry setting at 380°F to cook for 12 minutes or until golden and lightly crisp on the edges.
  • Serve chicken with roasted potatoes and hot pepper sauce (if using).
  • In a small bowl combine 2 tbsp packed brown sugar; 2 tbsp paprika; 1 tbsp kosher salt; 2 tsp dried oregano, crushed; 2 tsp dried thyme, crushed; 1 tsp garlic powder; 1 tsp ground cumin; 1/2 tsp crushed red pepper; and 1/4 tsp cayenne pepper. Store in an airtight container at room temperature.
Notes
  • Tip: Oven method
  • Prepare as directed through Step 3, except do not return chicken to the pot. Preheat broiler. Line a shallow baking pan with foil. Place pressure cooked chicken in prepared pan. Brush chicken with some of the butter mixture. Toss potatoes with remaining butter mixture. Arrange potatoes in the pan. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until chicken skin is golden brown and crisp. Using tongs, transfer chicken to a serving dish and loosely tent with foil. While chicken rests, continue broiling potatoes for 3 to 4 minutes more or until golden and crisp around edges, stirring once (if necessary, adjust oven rack closer to heat). Serve as directed.
  • Tip: Roasting chickens vary in size. If your chicken is slightly larger or smaller, plan to cook your chicken 6 minutes per pound.
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