Slow-Cooked Lemon Garlic Chicken
Serving Size / Yield
- 4 lemons
- 3 heads of garlic
- 1 whole chicken, 4 to 5 lbs.
- fresh rosemary
Cut garlic heads and lemons in half and lay in bottom of slow cooker.
Add a sprig of rosemary.
Remove insides from chicken, rinse, and pat dry.
Season chicken well, inside and out, with salt and pepper.
Lay chicken on top of garlic and lemon slices.
Stuff the chicken with a garlic head cut in half and a lemon cut in quarters.
Cover top of chicken with additional lemon slices and rosemary.
Turn slow cooker to high, and cook for 4 hours.
When chicken has reached 165˚F, turn off slow cooker and let chicken rest for 15 minutes.
Remove from slow cooker and carve.
Strain liquid from the slow cooker and serve over chicken.