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Lemon-Rosemary Chicken

Photo: Ryan Benyl; Styling: Stephana Bottom
Prep time 10 mins
Cook time 4 hrs, 39 mins
Yield Serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.