Thursday, July 21, 2011

Lemon and Herb Crockpot roasted chicken

  • one thawed and skinned whole chicken
  • one head of garlic
  • 2 lemons
  • salt and pepper
  • fresh rosemary
Skin the chicken; rub it inside and out with a bunch of salt and pepper. Peel garlic and place whole cloves into the cavity. Slice the lemon arrange, along with rosemary on the bird. Do not add water. Cook on low for 8-10 hours.

Notes: I left the skin on, as mine was frozen when it went in, and only used one (rather thinly-sliced) lemon. This was super yummy, and didn't involve my oven. Win-win.


Margaret Mary said...

Looks delicious! Do you think it would work as well with limes?

Thérèse said...

Quite possible; maybe even oranges. The citrus is fairly subtle.