All you need are 5 ingredients and 10 minutes of prep time to make this citrusy lemon-rosemary chicken for dinner.
1 4-lb. whole chicken, rinsed and patted dry
3 sprigs fresh rosemary
2 cloves garlic
3 tablespoons unsalted butter
Salt and pepper
How to Make It
Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper.
Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 4 to 4 1/2 hours.
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 chicken rest for 10 minutes on a cutting board before carving and serving.
I thought this was a good recipe. What needs to be remembered is that of course, oven roasted chicken is better. However, for the convenience of a crock pot, this recipe is great. So that I could leave the chicken all day, I cooked it on low for 8 hours and didn't bother with a rack. Instead, I added whole carrots and celery sticks and a quartered onion to the bottom of the pot and set the chicken on that. Great weekday main course and the leftovers make a good chicken salad.
This just was not good. I think the premise of cooking a whole chicken in a crock pot is the problem. The chicken came out tasting like it was boiled. And perhaps my crock pot runs hotter than the tested one, but on high, the chicken took only 2 1/2 hours to reach the correct temp.
Perhaps this would have been better prepared in the oven. However, the rosemary & lemon flavor were only in the meat around the area of the cavity. The outer portions, including the leg & thigh, had no taste at all.