I have several roasted chicken recipes on this blog, but this one is a little different. First of all, anything with butter rubbed all over the top is going to be good and I love how it comes out all crispy and golden after being broiled in the oven for just a few minutes at the end.
1 whole roasting chicken (3 1/2 – 4 1/2 pounds)
1 large onion, chopped
1 pound baby Yukon Gold potatoes
4 whole peeled carrots, chopped
1 whole lemon (reserve zest)
4 Tablespoons room temperature butter
2 cloves minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper
Place onions, potatoes, and carrots in the bottom of the slow cooker. Season with salt and pepper.
Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
In a small bowl, combine butter, garlic, rosemary, thyme, and lemon zest. Season with salt and pepper.
Cover the chicken with the butter mixture. Season with salt and pepper.
Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160 degrees in the leg and the juices run clear.
Take the chicken out of the slow cooker and place in an oven proof 9×13 pan. Brown the chicken under the broiler for 4 to 5 minutes or until the skin is brown and crispy.
What did the family think? 3/4 of us liked it. 1/4 of the family just doesn’t do chicken. Period. He tried it though (drowned in ketchup).
Did I change anything? I used dried herbs instead of fresh. It turned out great. I just didn’t use as much.