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Lemon-Roasted Chicken

This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. —Courtney Stultz, Weir, Kansas
  • Total Time
    Prep: 10 min. Cook: 4 hours + standing
  • Makes
    6 servings


  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 2 celery ribs, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 medium apple, sliced
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons sea salt
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1-1/2 teaspoons paprika
  • 1 garlic clove, minced
  • 1 teaspoon pepper
  • 1 medium lemon, sliced


  • Fill chicken cavity with celery, onion and apple. Tuck wings under chicken; tie drumsticks together. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil; rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon.
  • Cook, covered, on low until a thermometer inserted in thickest part of thigh reads at least 170°-175°, 4-5 hours. Remove chicken from slow cooker; tent with foil. Discard vegetables and apple. Let chicken stand 15 minutes before carving.
Nutrition Facts
5 ounces cooked chicken: 318 calories, 19g fat (5g saturated fat), 104mg cholesterol, 730mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein.

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