Slow-Roasted Lemon Dill Chicken Recipe
- 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
- 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
- 1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
- 2. 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.
- 3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
- 4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
5 ounces cooked chicken: 366 calories, 23g fat (8g saturated fat), 127mg cholesterol, 542mg sodium, 1g carbohydrate (trace sugars, trace fiber), 37g protein
Reviews for Slow-Roasted Lemon Dill Chicken
"This recipe was easy to put in the crock pot before work. I didn't get much lemon flavor but the chicken was moist. There was enough chicken leftover for yummy chicken salad!"
"This was definitely convenient, but not as tasty as I expected. No lemon flavor at all and not much dill taste either. I'm not sure if I'd make this again in the crock pot. I like a browned, crispy skin."
"Followed the recipe exactly. The chicken was very moist, but despite all the seasonings in the recipe, it was very bland. Didn't taste like either lemon or dill. I would not make again."
"CrockPot wouldn't make it brown like the picture, and for those people who like a crispy browned skin, you could make this recipe in a pan and put it in a slow oven. Crockpot cooking is for convenience and for not heating up your kitchen in the summer as someone mentioned. I think it sounds delicious and want to try it, but I think I'll put mine in the oven."
"I make this a lot, I don't eat chicken skin so the "crispy" factor isn't an issue. I turn mine breast side down, I think white meat is too dry, turning it breast side down makes it very moist and flavorful. Sometimes instead of fresh dill, I use fresh rosemary. I usually take the chicken from the bones before serving. My favorite lunch with leftovers is chicken wrapped in a warm corn tortilla with pickled jalapenos and onion. I use the skin and bones to make stock, nothing goes to waste around here! LOL"
"I agree the name is a bit misleading - this was not really a roast chicken. It was juicy and delicious just the same, though. I found it really easy to put together."
"Although the chicken came out very moist and flavorful, it didn't look anything like the picture, and it certainly isn't "roasted". There was also too much paprika, I think. I made it for Sunday dinner today since using a crock pot doesn't heat up the kitchen on a hot day. I like my chicken crispy, so I probably won't be making this again."
"I really enjoyed this recipe. It's hard to flavor chicken, but this was a tasty slow roasted chicken dish. I did add a whole cup of chicken stock, 2 tsp. lemon peel, and some fresh basil for additional spice."
"Would definitely make this again. Nice flavor and easy to make. My family really enjoyed it - not much was left on the plate."
"I made this for a family dinner party and it was really delicious. I don't think it was very lemony or very 'dilly' but it was still really flavorful. I cooked it on low for five hours and it wasn't as tender as I would have liked it to be so next time I make it I will cook it for one more hour. Be prepared to have snacks on hand because this will make your house smell like a restaurant."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.