Over 250 years ago, Samuel Johnson wrote, 'When a man is tired of London, he is tired of life.' I'd like to paraphrase Dr. Johnson here, so if you could just change the word 'London' for 'roast chicken', then you'll understand where I'm coming from. Ever since humans first got the idea to pluck and roast those feathery egg-laying things scratching around in the yard, people have been coming home to the life-affirming smell of roast chicken.
This combination of chicken, herbs, garlic and a slow cooker is sublime. Indeed, if slow cookers could talk, this is the job they'd ask for. With glorious aromatic flavors and meltingly tender chicken…this is a dish you'll return to again and again.
Even better, the list of ingredients is exactly what the food-loving, busy cook dreams of - short, simple with maximum results.
Garlic Lemon Chicken
Ingredients5-lb whole chicken, giblets removed and pat dry
4 lemons
1 whole bulb garlic (about 10 cloves), peeled and gently smashed
4 sprigs rosemary
1/4 cup dry white wine (optional)
Salt and pepper to taste
Directions1. Into the cavity of a whole chicken stuff a sprig of rosemary, 3 smashed garlic cloves and 1 quartered lemon. If you cannot fit all the lemon pieces inside, don't worry. Season the outside of the chicken with salt and pepper.
2. Cut remaining lemons as follows: cut the ends off each lemon, then cut again in half resulting in a thick round slice. The flesh should be exposed on both sides. You should now have 6 lemon slices.
3. Place in the bottom of a 6-quart slow cooker 4 lemon slices. Lay 2 rosemary sprigs and 3 cloves of garlic into the slow cooker between the lemon slices. Pour in white wine, if using.
4. Set the stuffed chicken on top of the lemons. Place remaining two lemon slices and rosemary sprig on top, add in remaining garlic cloves.
5. Cover and cook on low for 6-8 hours, or on high for 4. Check the temperature of the chicken. It is done when the internal temperature reaches 165°F - 175°F. The time to cook the chicken may vary depending on your slow cooker and size of the chicken. Remove chicken from slow cooker.
Optional step: For a crispy and browned skin, place the chicken on a baking sheet or roasting pan and broil for 5 minutes.
Let the chicken rest for 10 minutes before cutting to serve.
If you're lucky, there may be leftovers, which would make possibly the best chicken sandwich ever, served up with some sharp green leaves and a little mayo on whatever bread you like best.
I didn't think there was any real danger of getting tired of chicken, but recipes like this one will keep us all happily tucking in for a good while yet!
