Tuesday, March 8, 2011

Lemon-Rosemary Chicken

  • 1 lemon
  • 1 4-lb whole chicken, rinsed and patted dry
  • 3 sprigs fresh rosemary
  • 2 cloves garlic
  • 3 Tbsp. unsalted butter
  • salt and pepper
  1. 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. 
  2. 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 180 degrees F, 4 to 4 1/2 hours.
  3. Preheat broiler to high. Melt remaining 1 Tbsp. 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.

Recipe via All You Magazine

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