Lemon
Roasted Chicken Recipe
This
lemon-roasted chicken is perfect for spring gatherings. It's light and pairs
well with a variety of sides. Ingredients
1
broiler/fryer chicken (3 to 4 pounds)
2
celery ribs, cut into 1-inch pieces
1
medium onion, chopped
1
medium apple, sliced
1
tablespoon olive oil
1
tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2
teaspoons sea salt
1-1/2
teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1-1/2
teaspoons paprika
1
garlic clove, minced
1
teaspoon pepper
1
medium lemon, sliced
Tuck
wings under chicken; tie drumsticks together. Fill cavity with celery, onion
and apple. Place in a 6-qt. slow cooker, breast side up. Rub chicken with oil;
rub with rosemary, salt, thyme, paprika, garlic and pepper. Top with lemon.
Cook,
covered, on low until a thermometer inserted in thickest part of thigh reads at
least 170°-175°, 4-5 hours. Remove chicken from slow cooker;
tent with foil. Discard vegetables. Let chicken stand 15 minutes before
carving.
Nutrition
Facts :
5
ounces cooked chicken: 318 calories, 19g fat (5g saturated fat), 104mg
cholesterol, 730mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein.