Description
A heartwarming herbal delight featuring a tender whole chicken infused with rosemary, thyme, and garlic, perfectly cooked in a slow cooker.
Ingredients
Scale
- 6 red potatoes, quartered
- 1 pound baby carrots
- 1 whole chicken (about 4 pounds, cleaned)
- 1 yellow onion, quartered
- ½ cup butter (room temperature)
- 2 teaspoons rosemary, finely chopped
- 1 teaspoon thyme, finely chopped
- 3 cloves minced garlic (approximately 1 ½ teaspoons)
- 2 teaspoons paprika
- Salt and pepper to taste
- 1 lemon (optional)
Instructions
- Begin by slicing the red potatoes into quarters and layering them on one side of the slow cooker.
- On the opposite side, add the baby carrots, creating a cozy bed for the chicken.
- Place the whole chicken, breast side up, on top of the vegetables, enticing the flavors to mingle.
- Generously sprinkle paprika over the top of the bird, along with salt and pepper to your liking.
- In a medium bowl, combine the softened butter, rosemary, thyme, and minced garlic until well mixed.
- If desired, stuff the chicken’s cavity with the lemon and onion quarters to release their warmth and zest during cooking.
- Spread the herb butter all over the chicken, ensuring that every part is covered for flavor infusion.
- Cover and cook on low for 7-8 hours, or until the chicken is cooked through and juices run clear when sliced.
Notes
For best results, let the chicken rest for 10-15 minutes after cooking. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg