Description
A succulent whole chicken slow-cooked with a rich garlic and herb butter rub. Finished under the broiler for a golden-brown skin and served with natural pan juices.
Ingredients
Scale
- 4–5 lb whole chicken
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, sliced (for the base)
Instructions
- Remove giblets from the chicken and pat the skin completely dry with paper towels.
- In a small bowl, mix the softened butter, minced garlic, chopped rosemary, and chopped thyme until smooth.
- Season the inside of the chicken cavity with salt and pepper, and stuff in a few extra garlic cloves and herb sprigs.
- Loosen the skin over the breast and thighs, then rub the herb butter underneath the skin. Spread the remaining butter over the rest of the exterior.
- Place sliced onions at the bottom of the slow cooker to create a rack. Place the chicken on top, breast-side up.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the internal temperature reaches 165°F.
- Carefully transfer the chicken to a baking sheet, brush with olive oil, and broil for 3-5 minutes until the skin is golden brown.
- Let the chicken rest for 15 minutes before carving and serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American