Lemony "Baked" Chicken

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.

Yield: Serves 4


  • 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


  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.
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