All you need are 5 ingredients and 10 minutes of prep time to make this citrusy lemon-rosemary chicken for dinner.
1 4-lb. whole chicken, rinsed and patted dry
3 sprigs fresh rosemary
2 cloves garlic
3 tablespoons unsalted butter
Salt and pepper
How to Make It
Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper.
Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180ºF, 4 to 4 1/2 hours.
Preheat broiler to high. Melt remaining 1 Tbsp. butter. Transfer chicken, breast side up, to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.
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