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Lemon-Rosemary Whole Chicken
Rachel Kim

Lemon-Rosemary Whole Chicken

Rosemary, garlic and fresh lemon zest season this whole chicken without stuffing wet citrus into the cavity. A bed of onion keeps the bird lifted while making a savory cooking juice. Broil the cooked chicken only if you want browned skin; the meat is ready before that optional step.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 whole chicken 4 to 4 1/2 lbs, giblets removed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp finely grated lemon zest
  • 1 tbsp chopped fresh rosemary
  • 4 garlic cloves minced
  • 1 tbsp olive oil
  • 2 large yellow onions thickly sliced
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice

Method
 

  1. Pat the chicken dry inside and out.
  2. Mix the salt, black pepper, lemon zest, rosemary, garlic and olive oil and rub it over the entire bird.
  3. Spread the onion slices in a 6-quart slow cooker, pour in the broth and set the chicken breast-side up over them.
  4. Cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/4 hours.
  5. Move the chicken to a board and rest it for 15 minutes before carving.
  6. Skim the onion juices, stir in the fresh lemon juice and spoon them over the carved chicken.