herb roasted whole chicken

herb roasted whole chicken

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 6

    cups water

  • ½

    cup kosher salt

  • 1

    teaspoon black pepper, divided

  • 2

    teaspoons rosemary, divided

  • 2

    teaspoons thyme, divided

  • 2

    teaspoons oregano, divided

  • 4

    pounds young chicken, rinsed, with giblets and neck removed

  • non-stick cooking spray

  • 2

    tablespoons olive oil


DIRECTIONS: In a pitcher, stir together the water, salt, and 1/2 the pepper, half the rosemary, half the thyme, and half the 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. 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 pepper, rosemary, thyme, and oregano. Turn the bird breast-side down in the crock. Cover and cook on LOW for 6 hours; check doneness with an instant-read thermometer (it should register 170 degrees F). When done, let the bird rest in the covered slow cooker for 10 minutes before serving.


Facebook Conversations