Lemony "Baked" Chicken
- 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
- 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.
- 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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