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Slow-Roasted Lemon Dill Chicken

TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing YIELD: 6 servings.
The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario

Ingredients

  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon zest
  • 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

Directions

  • 1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon zest.
  • 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.

Nutrition Facts

5 ounces cooked chicken: 429 calories, 26g fat (9g saturated fat), 149mg cholesterol, 565mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 44g protein.

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