Lemon Rosemary Chicken

Prep Time
7 minutes
Cook Time
45 minutes


  • 1 whole chicken (about 5 lbs.), spatchcocked
  • 6 tbsp olive oil
  • 4 tbsp fresh rosemary, minced
  • 3 tbsp fresh parsley, minced
  • 4 tbsp garlic cloves, minced
  • 2 tbsp orange juice
  • 2 tbsp lime juice
  • 4 tbsp lemon zest
  • ⅓ cup brown sugar
  • 4 tsp salt
  • 4 lemon slices


  1. In a large bowl, mix together all ingredients except the spatchcocked chicken.
  2. Coat both sides of the chicken with the mixture using a basting brush or your hands. Make sure to evenly coat the entire surface of the chicken.
  3. Arrange the chicken skin side up in the inner pot of your cooker, then pour the remaining mixture over the chicken.
  4. Cook the chicken using the Steam function for 20 minutes. Throughout the cooking process, you can check the doneness of the chicken by inserting a meat thermometer into the thickest part.
  5. Once the 20 minutes of steam cooking has passed, switch to the White Rice function. Continue cooking until the thickest part of the chicken reaches an internal temperature of 165°F (74°C), as measured by a meat thermometer.
  6. Once the chicken is cooked through, carefully remove it from the inner pot and place it on a large serving platter.
  7. Serve and enjoy the flavorful spatchcocked chicken with your favorite sides.