ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lemony "Baked" Chicken

Oxmoor House
Yield Serves 4
A perfectly golden chicken is the result of slow cooking this main dish. Stir in a little lemon zest and chopped parsley into steamed rice for a perfect side dish.

Ingredients

  • 1 (3 1/2 to 4-lb.) roasting chicken
  • 2 tablespoons olive oil
  • 1 lemon, halved
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnishes: additional lemon halves and parsley

How to Make It

  1. Pat chicken dry with a paper towel; rub with oil. Place lemon halves inside chicken cavity; tie ends of legs together with a string and tuck wing tips under.

  2. Place chicken in a 5-quart oval slow-cooker. Sprinkle with seasonings. Cover and cook on high setting one hour; reduce heat to low setting and cook 4 1/2 hours or until a thermometer inserted into thigh registers 180°. Garnish, if desired.

Gooseberry Patch Quick and Easy Family Favorites