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Lemon-Rosemary Chicken

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Ingredients

  • 1 (4-lb.) whole chicken
  • 1 lemon
  • 3 fresh rosemary sprigs
  • 2 garlic cloves
  • 3 tablespoon unsalted butter, divided
  • Kitchen string
  • Garnishes: lemon wedges, fresh rosemary sprigs

Details

Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

1. Remove neck and giblets from chicken, if applicable. Rinse chicken with cold water, and pat dry with paper towels. Cut lemon in half, and place inside cavity of chicken: add rosemary, garlic and 2 tablespoon butter. Fold wingtips under chicken, and tie legs together with kitchen string. Sprinkle chicken with salt and pepper.
2. Place chicken, breast side up, on a lightly greased rack inside a 5-qt. oval-shaped slow cooker. Cook on high for 4 to 4 1/2 hours or until an instant-read thermometer inserted into chicken thigh registers 170'.
3. Preheat broiler with oven rack in center of over. Melt remaining 1 tablespoon butter. Transfer chicken, breast side up, to a foil-lined baking sheet. Brush chicken with melted butter.
4. Broil chicken 2to 3 minutes or until skin is lightly browned. Let stand 10 minutes on a cutting board before carving and serving

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