Lemon-Rosemary Chicken

Lemon-Rosemary ChickenRecipe
Photo: Ryan Benyl; Styling: Stephana Bottom
Serves 4

Cost per Serving:



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1 lemon
3 sprigs fresh rosemary
2 cloves garlic
3 tablespoons unsalted butter
1 4-lb. whole chicken, rinsed and patted dry
Salt and pepper


Prep: 10 Minutes
Cook: 4 Hours, 39 Minutes

1. Halve lemon and place inside cavity of chicken along with rosemary, garlic and 2 Tbsp. butter. Fold wings under chicken and tie legs together with string. Sprinkle with salt and pepper.

2. Place chicken, breast side up, on a small rack inside slow cooker. Cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 4 to 4 1/2 hours.

3. Preheat broiler to high. Melt remaining 1 Tbsp. butter. Transfer chicken, breast side up, to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let rest 10 minutes on a cutting board before carving and serving.

Created date

June 2009

Nutritional Information

Calories 332
Fat 12 g
Satfat 6 g
Protein 53 g
Carbohydrate 1 g
Fiber 0.0 g
Cholesterol 154 mg
Sodium 440 mg