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Slow-Roasted Lemon Dill Chicken

 Slow-Roasted Lemon Dill Chicken
This is a different, fresher-tasting meal than some of the heartier ones that are usually slow cooked. It goes perfectly with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
6 ServingsPrep: 20 min. Cook: 4 hours + standing

Ingredients

  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 1/4 cup Chicken stock
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  • 4 sprigs fresh parsley
  • 4 fresh dill sprigs
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Directions

  • Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix
  • butter and lemon peel.
  • Tuck wings under chicken; tie drumsticks together. With fingers,
  • carefully loosen skin from chicken breast; rub butter mixture under
  • the skin. Secure skin to underside of breast with toothpicks. Place
  • chicken over onions, breast side up. Add stock, parsley and dill.
  • Drizzle lemon juice over chicken; sprinkle with seasonings. Cook,

2 of 2

Slow-Roasted Lemon Dill Chicken (continued)

Directions (continued)

  • covered, on low 4-5 hours (a thermometer inserted in thigh should
  • read at least 175°).
  • Remove chicken from slow cooker; tent with foil. Let stand 15 minutes
  • before carving. Yield: 6 servings.
Nutritional Facts: 5 ounces cooked chicken equals 366 calories, 23 g fat (8 g saturated fat), 127 mg cholesterol, 542 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.