To roast chicken in a slow cooker, remove giblets, and reserve for another use. Season chicken with salt and pepper. Place on a trivet in a slow cooker; cook on HIGH 3 hours or until a meat thermometer inserted into thigh registers 180º.
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2- to 4-pound) whole chicken
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
1 cup chicken broth
How to Make It
Stir together first 5 ingredients.
Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour oil mixture over chicken. Cover or seal, and chill 8 hours.
Remove chicken from marinade, discarding marinade. Fold wings under, and tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrot, celery, and onion around chicken; add chicken broth to pan.
Bake at 425° for 1 hour or until a meat thermometer inserted into chicken thigh registers 180°.
For Lemon-Garlic Roasted Chicken: Place 1 lemon, halved; 2 garlic cloves, peeled; and 2 tablespoons butter in chicken cavity. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over bird. Omit marinade, vegetables, and chicken broth. Bake as directed above.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Excellent recipe. For a stay at home mom like myself who had tons to do during the day, this recipe is a fav. The 8 hr marinade gives the chicken excellent flavor and my kids and husband love it. It tastes like something that took forever to make.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!