Diet tips

    Roasted Chicken

    (Total Time: 40-45 MIN| Serves: 6)

    1 tsp Paprika
    1 tsp Dried Thyme
    ½ tsp Sea Salt
    ¼ tsp Ground Black Pepper
    1 tbsp. Coconut Oil
    1 whole Chicken (cca 4 lbs.)
    1½ cup Chicken Bone Broth
    2 tbsp. Lemon Juice
    6 cloves Garlic (peeled)


    1. In a bowl mix together the paprika, thyme, salt and pepper.
    2. Rub the outside and inside of the bird with seasonings mixture.
    3. Set the Instant Pot on “Sauté” and add to it coconut oil. Leave it to warm up for a couple of minutes.
    4. Place the bird in with breast side down, and cook uncovered for 6 minutes, until nicely browned.
    5. Turn over the bird and add to Instant Pot broth, lemon juice and garlic.
    6. Place and lock the lid and manually set the cooking time to 25 minutes at high pressure.
    7. When done allow the Instant Pot to naturally release the pressure.
    8. Remove the chicken and leave to rest covered with a kitchen towel for 5-10 minutes before carving.

    (Calories: 688 | Total Fats: 50g | Net Carbs: 3g | Proteins: 54g |Fibers: 0.23g)