Whole Roasted Chicken With Rosemary, Lemon & Garlic
This recipe is the busy family's solution to a baked chicken, and the frugal family's answer to store-bought rotisserie chicken.
- 1 (2- to 3-pound) whole chicken
- 6 fresh rosemary sprigs, divided
- 1 lemon, cut into quarters
- 2 tablespoons bottled minced garlic, divided
- 2 tablespoons lemon pepper, divided
- cooking spray
- In the bottom of a 3½-quart or larger slow cooker, spray generously with cooking spray.
- Place 3 sprigs of the rosemary and 1 tablespoon of the garlic in the bottom of the slow cooker.
- Place remaining rosemary, garlic and the lemon quarters inside the cavity of the chicken.
- Sprinkle 1½ tablespoons of lemon pepper over top of chicken and place chicken into the slow cooker on the bed of rosemary and garlic, breast-side down.
- Sprinkle back with remaining lemon pepper.
- Cover and cook on low for 8 hours, or until the chicken is no longer pink and the juices run clear.
- Slow-roasting a chicken in a slow cooker infuses wonderful flavor into the meat that is so fall-off-the-bone tender, you don't need a knife to cut it up. Remove the meat with tongs from the slow cooker onto a serving plate, leaving the bones in the crock and serve the pan juices on the side.
- By placing the chicken breast-side down, you are guaranteed moist, tender breast meat.