About
This simple to prepare whole chicken is cooked in a crock pot on a bed of fragrant vegetables, herbs and sliced lemon, then broiled until the skin is crisp and golden.
Perfect served with buttery cauliflower mash or steamed green vegetables.
Ingredients
- 3 pound chicken, whole, skin eaten
- 1 tablespoon rosemary, fresh
- 2 clove garlic, fresh
- 2 medium – stalk – 7 1/2" to 8" long celery
- 1 tablespoon olive oil
- ½ large red onion
- ½ small – 1 7/8" diameter lemon
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the crockpot if required. Roughly chop the celery, onion and lemon and arrange on the base of the crockpot. Peel the garlic and add whole along with the sprigs of rosemary.
- Sit the chicken on top of the vegetables and season the skin with salt and pepper.
- Place the lid on the crockpot and cook on high for 4-5 hours until the chicken is entirely cooked through and the juices run clear.
- Turn the broiler/oven grill to high. Carefully remove the cooked chicken from the crockpot and sit on a foil lined roasting tray. Brush the skin with the olive oil and place under the broiler/grill for 5-6 minutes or until the skin is crisp and golden all over. Serve the chicken with the vegetables from the crockpot and the pan juices if desired.
Nutrition Facts
- Servings: 4
- Calories: 858.0kcal/3589.9kJ (per serving)
- Fat: 49.7g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 93.4g (per serving)
