*** Whole 'Roasted' Chicken with Lemon, Garlic, and Herbs

• 3 lb whole chicken
• 2 cups chicken stock
• 4 cloves garlic, minced (2 tsp)
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh rosemary
• 1 lemon
• zest, DIVIDED
• juice, DIVIDED
• 2 Tbsp olive oil
• (optional) freshly ground black pepper
• 2 tsp cornstarch
• 1 Tbsp water

In a small bowl, combine garlic, thyme, and rosemary; rub half of the mixture inside the chicken. Rub the inside with 1 Tbsp of the lemon juice and 1 tsp of the lemon zest.

In a pressure cooker, heat oil over high heat. Add chicken and brown on all sides. Pour in stock and remaining lemon juice; sprinkle with remaining garlic mixture.

Lock the lid in place and bring to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 25 to 30 minutes. Remove from heat and release pressure quickly (water method, or quick release valve). Chicken should be very tender, with an internal temperature of 170 F. If necessary, cook again for 5 more minutes.

Transfer chicken to a carving board and tent with foil to keep warm. Slowly stir in the cornstarch to the bit of water in a small bowl. Bring the reserved cooking juices to a boil, then whisk in the cornstarch slurry. Cook, whisking for about 3 minutes, or until gravy is thickened. Season to taste with pepper and stir in remaining lemon zest.

Makes 4 quarters, roughly 15 WW PointsPlus each. ?????

WEIGH THE RESULTING CHICKEN AND FIGURE OUT POINTS