Taste of Home
Lemon-Roasted Chicken
TOTAL TIME: Prep: 15 min. Cook: 4 hours + standing
YIELD: 6 servings.
This lemon-roasted chicken is perfect for spring gatherings. It's light and pairs well with a variety of sides. —Courtney Stultz, Weir, Kansas
Ingredients
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1 broiler/fryer chicken (3 to 4 pounds)
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2 celery ribs, cut into 1-inch pieces
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1 medium onion, chopped
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1 medium apple, sliced
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1 tablespoon olive oil
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1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
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2 teaspoons sea salt
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1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
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1-1/2 teaspoons paprika
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1 garlic clove, minced
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1 teaspoon pepper
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1 medium lemon, sliced
Directions
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1.
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.
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2.
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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