Herbed Roast Chicken with Garlic and Shallots

Herbed Roast Chicken with Garlic and Shallots
Herbed Roast Chicken with Garlic and Shallots

PREP TIME

25

minutes

TOTAL TIME

385

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

385

minutes

SERVINGS

--

servings

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

Directions

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.

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