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.
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
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.