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. Be sure to coat the entire surface of the chicken.
  3. Arrange the chicken skin side up into the inner pot then pour the remaining mixture over the chicken.
  4. Cook the chicken on the Steam function for 20 minutes. To check the chicken for doneness throughout the cooking process, insert a meat thermometer into the thickest part of the chicken.
  5. Once the 20 minutes on Steam has elapsed, switch to the White Rice function. Use a meat thermometer to check the chicken for doneness. Continue to cook on the White Rice function until the thickest part of the chicken’s temperature reads 165°F.
  6. Once the chicken is completed cooking, remove from the inner pot and serve on a large platter.