Herbed Roast Chicken with Garlic and Shallots

By sbkelly81

Ingredients

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

Details

Preparation time 25mins
Cooking time 385mins

Preparation

Step 1

1. Remove neck and giblets from chicken cavity and reserve them for another use. Trim away any excess fat.
2. 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 muxture inside the chicken cavity along with remaining 5 garlic cloves. Spread the rest of the herb mixture over chicken. Place chicken in a large slow cooker. Spinkle with shallots.
3. Cover and cook on low for 6 hours, or until chicken is tender and temperature in thickets part of thigh measures 165 F on an instant read thermometer. Cut chicken into serving pieces and serve with cooking juices.