You will need
1 pack of fresh skin on chicken, 4 thighs and 4 drums
2 t (10 ml) Ina Paarman’s Rosemary & Olive Seasoning
2 T (30 ml) olive oil
4 cloves garlic, sliced
1 x 200 ml Ina Paarman’s Lemon & Herb Coat & Cook Sauce
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 cup (250 ml) water
500 g unpeeled, baby potatoes, halved
1/2 t (2.5 ml) Ina Paarman’s Potato Spice
1/2 cup (70 g) green olives, pipped and halved
2 T (30 ml) chopped parsley
1 T (15 ml) chopped rosemary needles
2 cloves garlic, finely chopped
1 lemon, zested
To ensure crispy chicken skin after cooking, remove chicken pieces to a plate on the side. Dish up potatoes and sauce.
Add a little more oil to the unwashed pot and brown the skin sides of the chicken before adding them to the serving dish. Now sprinkle over the gremolata.
Regular Oven Cooking
Adjust oven rack to one setting below the middle. Preheat the oven to 160C.
Brown the chicken in the casserole.
Add 2 cups of water and 2 sachets of Chicken Stock.
Cook for ± 1 ½ hours.
Pat chicken dry with paper towel and sprinkle with Rosemary & Olive Seasoning.
Using highest sauté function, heat oil in InstantPot for 3 – 5 minutes.
Place chicken skin side down in pot and cook until well browned, turn and brown underside.
Transfer to plate.
Return chicken, skin side up, to pot and add any accumulated juices. Arrange potatoes on top.
Season lightly with Potato Spice.
Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 9 minutes.
Turn off InstantPot and ‘quick – release’ the pressure. Once it is safe to do so (check the InstantPot manual for instructions), carefully remove lid, allowing steam to escape away from you.
Transfer chicken and potatoes to a serving dish. See Ina’s Tip.
Stir olives into sauce, taste for seasoning.
Pour sauce over chicken pieces.
Mix all the gremolata ingredients together and sprinkle over dish.