Baked Lemon Butter Chicken - Asili Glam

That first hiss from the cooker tells you something good is happening. You can almost feel the steam cues starting their work inside, building up pressure like little cooks tossing ingredients in a dance. Its a nice kinda suspense you get when you know dinner is right around the corner.

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When you open that lid after the pressure build and quick release, dang the chicken smells real good. You remember the spices and herbs mixing in there, the way the butter melted down, making everything tender and juicy. You just gotta love that moment the steam escapes and you get a whiff of something special.

The southern baked chicken youre about to make isnt just speedy, its so full of flavor it kinda feels like you took more time than you actually did. The pressure cooker shortens the bake and lets the inside cook perfectly while the outside picks up that classic golden look. And you know sometimes slow release is better, but this one? Quick release works just right.

The Truth About Fast Tender Results

• Pressure build helps trap flavors and juices inside the chicken pieces real good.
• Steam cues in the cooker create a moist heat that breaks down tougher dark meat quicker than the oven.
• You dont gotta stand and watch it like you do with regular oven baked chicken.
• Quick release helps avoid overcooking so the chicken stays tender, not dried out.
• The seasoning blends get pressed into the meat thanks to the intense steam environment.
• Natural release would take longer but might make your chicken super tender if you prefer falling off the bone.
• Pressure cookers save you time but still let you get that baked flavor by finishing off in the oven if you want extra crisp.

Everything You Need Lined Up

• 1 lb dark meat chicken pieces - drumsticks and wings are perfect.
• 1 teaspoon all purpose seasoning like adobo or Lawrys to punch up flavor.
• 1 teaspoon herbs de Provence for a little floral touch.
• 1 teaspoon kosher salt to bring out the natural tastes.
• 1 teaspoon smoked paprika for that southern smoky vibe.
• 1 teaspoon salt-free table blend seasoning from @aldiusa if you wanna tweak saltiness.
• 1 tablespoon olive oil to keep chicken moist during cooking.
• ½ white onion chopped to lay the flavor base.
• ½ each of red and green bell peppers chopped for sweet, fresh taste.

Also grab fresh thyme and rosemary to toss in,  1 tablespoon better than bouillon chicken base, ½ cup water, 1 tablespoon flour for thickening the sauce, and 3 tablespoon butter for richness. These extras take your chicken from good to dang tasty.

How It All Comes Together Step by Step

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First, you preheat your oven to 4000F. This part is kinda weird for pressure cooker folks but trust me, you use the oven right after to crisp things up.

Next, pat the chicken pieces dry with paper towels. This steps key so you get nice brown color later. Toss them in a big bowl, ready for seasoning.

Add your all purpose seasoning, herbs de Provence, kosher salt, smoked paprika, and that salt-free blend. Drizzle olive oil over everything and mix it real good. You want every piece coated nicely.

Spread chopped onions and bell peppers in the bottom of a baking dish. Its gonna act like a little bed of flavor for your chicken to sit on, soaking up juices.

Place the seasoned chicken on top of the veggies. Slide that dish into your preheated oven and bake for 30-35 minutes. You gonna notice the chicken turns golden brown and smells heavenly.

After baking, pull the dish out and let the chicken rest 5 minutes. This keeps juices locked in. Meanwhile, your pressure cookers done its job steaming and tenderizing the chicken inside.

Smart Shortcuts for Busy Days

• Season your chicken the night before and keep it in the fridge. The next day? Just pop it straight in the cooker.
• Use pre-chopped frozen peppers and onions if youre too wiped to chop fresh. They still bring flavor without the hassle.
• If you dont wanna use the oven, brown the chicken quickly in the pressure cooker using saute9 before pressure cooking. Saves a step and still tastes dang good.

These little shortcuts help when youre juggling stuff and need good food fast. Youll notice dinner comes together smoother, with less stress, and you still get that southern baked vibe.

That First Bite Moment

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When you cut into that chicken, you notice the skin is crisped just right, a little crunch that gives way to juicy dark meat inside. That mix of herbs and spices hides in every bite, making it rich and flavorful.

The softness of the meat kinda melts in your mouth while the smoky paprika adds that southern kick you were hoping for. You remember why you love this style of cooking so much.

The veggies under your chicken soak up the juices and get all sweet and tender 0 a simple side that feels special. The bouillon and butter make the whole dish sing.

This meal gives you comfort, speed, and that satisfying feeling you get when dinner just hits the spot. Youre gonna wanna make it again and again.

Keeping Leftovers Fresh and Ready

• Store leftover chicken in an airtight container in the fridge. It keeps good for 3-4 days, perfect for quick lunches.
• If you want to freeze, wrap pieces well in plastic wrap then foil. Frozen chicken lasts about 3 months without losing taste.
• Reheat gently in the oven or pressure cooker to keep it juicy, avoid microwave unless you gotta.
• Make sure to use the leftover veggies within 2 days as they get soft fast, but theyre nice stirred into scrambled eggs or soups.

Keeping your chicken fresh and tasty is all about proper storage and gentle reheating. Youll be glad you made extras!

Your Most Asked Questions Answered

• Can I use white meat chicken instead? You can but white meat cooks faster and can dry out easier in the pressure cooker. Maybe cut your cooking time down.
• Do I have to use the oven? The oven step is for crispiness. If you wanna keep it really fast, pressure cook and brown in saute9 mode instead.
• Whats quick release versus natural release? Quick release means you open the valve fast to stop cooking immediately. Natural release lets pressure drop on its own and can keep food cooking a bit longer.
• Can I use frozen chicken? Yes but add extra time to pressure cooking and be sure pieces arent stuck together.
• What if I dont have herbs de Provence? Use Italian seasoning or just fresh thyme and rosemary. Its still tasty, just a different vibe.
• How do I know when chicken is fully cooked? Use a thermometer and look for 1650F internal temp. Safe and juicy every time.

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Southern Baked Chicken Pressure Cooker Recipe

Classic Southern baked chicken with a pressure cooker twist: juicy, flavorful dark meat finished for a golden crispy top without the long bake time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 450 kcal

Equipment

• 1 Baking Dish Stoneware, covered

Ingredients

  

Main ingredients

• 1 lb dark meat chicken pieces drumsticks and wings
• 1 teaspoon all purpose seasoning like adobo or Lawry’s
• 1 teaspoon herbs de Provence
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon salt-free table blend seasoning from @aldiusa
• 1 tablespoon olive oil
• 0.5 white onion chopped
• 0.5 red bell pepper chopped
• 0.5 green bell pepper chopped
• 1 tablespoon better than bouillon chicken base
• 0.5 cup water
• 1 tablespoon flour for thickening the sauce
• fresh thyme
• fresh rosemary
• 3 tablespoon butter

Instructions

 

Instructions

• Preheat oven to 375°F.
• Wash chicken and pat dry with paper towels.
• Drizzle chicken with olive oil and season with all seasoning, onion, and thyme.
• Place chicken in a stoneware pan with tight fitting lid.
• Mix water with flour and better than bouillon; add to pan without covering chicken.
• Cover and bake for 60 minutes at 375°F.
• Increase heat to 400°F and cook 30 more minutes until brown and meat is pulling from bone.
• Remove from oven and baste chicken liberally with gravy.

Notes

Store leftovers in airtight container 3–4 days or freeze for 3 months. Reheat gently for best texture.