• 2 tsp. salt
• 1 tsp. pepper
• 2 tsp. dried thyme
• 1.5 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1/2 tsp. garlic powder
• 1 whole roasting chicken
• 1 lemon, halved
• 2 tbsp. canola oil
• 1 cup chicken stock

In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder.

Dry chicken thoroughly and season skin and cavity with spice mixture. Stuff lemon into cavity.

Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Flip and cook for an additional 4 minutes.

Place trivet in pot and add chicken stock. Place chicken on top of the trivet. Set time for 28 minutes. Natural pressure release.