Slow Cooker Lemon Herb Roasted Chicken Recipe
This recipe delivers a tender, juicy, flavorful, fall-off-the-bone chicken that's sure to please! Even better, there is no need to turn the oven on. This makes it the perfect summer meal!
Servings: 6
Ingredients
- 4-5 lb Whole chicken remove giblets and neck from inside the cavity
- 24 oz Baby potatoes
- 1/2 lb Baby carrots
- 1/2 Sweet onion quartered
- 1 Lemon sliced
- 1/2 cup Unsalted butter softened
- 1 tsp Fresh thyme 1/2 tsp dried thyme
- 2 tsp Fresh rosemary chopped (or 1 tsp dried)
- 4 cloves Garlic minced
- 1 1/2 tsp Paprika
- 1 tsp Kosher salt more or less to taste
- 1/2 tsp Black pepper more or less to taste
Instructions
- Lightly spray the bottom of the slow cooker with nonstick cooking spray. Place the baby potatoes and carrots in the bottom and season to taste with salt and pepper.24 oz Baby potatoes, 1/2 lb Baby carrots
- In a small bowl, using a fork, combine the softened butter, thyme, chopped rosemary, garlic, paprika, kosher salt, and pepper. Pat the chicken dry with paper towels.1/2 cup Unsalted butter, 1 tsp Fresh thyme, 2 tsp Fresh rosemary, 4 cloves Garlic, 1 1/2 tsp Paprika, 1 tsp Kosher salt, 1/2 tsp Black pepper
- Stuff the onions and lemon slices in the cavity of the bird. Spread about 2 tablespoons of the butter mixture under the skin on the breast of the chicken. Spread the remaining herb butter over the top and sides of the chicken.4-5 lb Whole chicken, 1/2 Sweet onion, 1 Lemon
- Place the seasoned chicken on top of the vegetables, cover, and cook on low for 5-7 hours, until the juices run clear and the internal temperature of the thickest part of the breast and thighs reads 165ºF with a digital instant-read thermometer. Rest for 10 minutes before serving.
Notes
Reserve a couple of lemon slices to place on top of the chicken while cooking if desired. All of the slices usually won't fit in the cavity anyway.
Place a few extra sprigs of fresh herbs over the top of the chicken and even over the vegetables if desired.
Allow leftovers to cool completely, place in an airtight container, and refrigerate for up to 4 days or freeze for up to 3 months.