Herb Roasted Chicken

By á-3671

Ingredients

• 6 cups water
• 1/2 cup kosher salt
• 1 tsp black pepper, divided
• 2 tsp rosemary, divided
• 2 tsp thyme, divided
• 2 tsp oregano, divided
• 3 to 4 pound young chicken, rinsed, with giblets and neck removed
• cooking spray
• 2 tbsp olive oil

Preparation

Step 1

1. In a pitcher, stir together the water, salt, and 1/2tsp of pepper, 1 tsp of rosemary, 1 tsp of thyme, and 1 tsp oregano; whisk to combine. Set aside. Place the chicken into a large zip top bag; pour reserved liquid mixture into the bag and seal. Place the bag into a large bowl and refrigerate for 12 to 24 hours.

2. When ready to cook, coat the slow cooker crock with cooking spray. Drain and discard the marinating liquid, and place the bird into the slow cooker. Rub the bird with the olive oil, then sprinkle with the remaining 1/2 tsp pepper, 1 tsp rosemary, 1 tsp thyme, and 1 tsp oregano. Turn the bird breast side down in the crock.

3. Cover and cook on low for 6 hours; check doneness with an instant read thermometer (it should register 170). When done, let the bird rest in the covered slow cooker for 10 minutes before serving.