Finely grate 2 teaspoons of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.)
Stir in 3 teaspoons salt, pepper, chopped rosemary and red-pepper flakes (if using). Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs.
Place the chicken breast-side down, add the chicken, the stock, and 2 of the rosemary springs into the inner pot. Place the inner pot into your Instant Pot and select Pressure Cook, and set to High pressure for 20 minutes.
When pressure cooking is complete, Quick Release the pressure.
Remove the lid, using tongs take the chicken out of the inner pot and drain the water.
Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.
Using the Air fryer Lid select Roast at 400°F for 25 minutes. In the middle of the cooking process sprinkle the chicken with the parmesan cheese. Continue roasting.
When cooking is complete the internal temperature should reach 165°F. Let the chicken rest for 5 to 10 minutes then squeeze juice from one of the zested lemons over the chicken.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (1933g)|
|Recipe Makes: 1|
|Calories from Fat: 211 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 11.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 57.6mg||18 %|
|Sodium 6235.5mg||215 %|
|Potassium 2054.7mg||54 %|
|Total Carbohydrate 70.1g||21 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 68.8g|
|Protein 48.6g||69 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 702
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