Herbed Roast Chicken with Garlic and Shallots

By ccavaletti

Ingredients

• 1 chicken (about 4 pounds)
• 2 Tbsp chopped fresh flat-leaf parsley
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp fennel seeds, crushed
• 8 garlic cloves, peeled
• 1 tsp salt
• freshly ground pepper
• 2 tsp olive oil
• 3 large shallots

Preparation

Step 1

Remove neck and giblets from chicken cavity and reserve them for another use. Trim away any excess fat.

Chop together parsley, rosemary, fennel seeds and 3 of the garlic cloves. Place mixture in a small bowl and add salt, a generous grind of pepper and the oil. Place about one-third of the mixture inside chicken cavity along with remaining 5 garlic cloves. Spread the rest of the herb mixture over chicken.

Place in a large slow cooker. Sprinkler with shallots.

Cover and cook on low for 6 hours, or until chicken is tender and temperature in the thickest part of thigh measures 165 on an instant-read thermometer. Cut chicken into serving pieces and serve with cooking juices.