Roasted Lemon Rosemary Chicken

Slow roasting chicken is one of the easiest meals you can prepare. Literally, the slow cooker does 90% of the work in preparing the whole dish – plus it is easy, juicy and so flavorful. I should also mention that you can also use the slow cooker to make your own bone broth using the carcass. See my original Roasted Chicken with Broth tips here. This version is a very light and fresh adaptation that’s great for your spring or summer gatherings. Maybe Easter? Makes about 10 servings (depending on chicken size)

CROCK POT LEMON ROSEMARY CHICKEN

1 3-4 lb whole chicken
1 onion, diced
1 apple, sliced
2 celery stalks, cut into pieces
1 tsp minced garlic
1 Tbsp olive oil
1 large lemon, sliced
1 Tbsp fresh or dried rosemary
1 tsp thyme
2 tsp sea salt
1 tsp black pepper
 

Remove any giblets from chicken (if necessary). Stuff chicken with as much of the onions, celery and apples you can. Place any remaining onions, apples and celery on the bottom of the slow cooker. Place chicken in slow cooker. Drizzle both sides of chicken with olive oil and rub on rosemary, thyme, garlic, salt and pepper. Place lemon slices on top of chicken. Cover and cook on high for about 4 hours or low for 8. I prefer cooking over high heat for 4 hours as it doesn’t tend to dry out the chicken as much. 022515

 

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