Crock Pot Roasted Chicken with Rosemary and Garlic
Experience the ultimate comfort food made effortlessly with this Crock Pot Roasted Chicken with Rosemary and Garlic. This recipe transforms a whole chicken into a tender, flavorful masterpiece, infused with the earthy aroma of fresh rosemary, the richness of garlic, and a hint of citrusy brightness from a whole lemon. The bed of savory vegetables—carrots, celery, and onion—cooks alongside the chicken, absorbing its juices and creating a perfectly balanced meal. With minimal prep time and the convenience of slow cooking, this dish is ideal for busy weeknights or cozy Sunday dinners. Bonus: a quick broil after slow cooking delivers irresistibly crispy skin! Whether you're hosting guests or feeding the family, this recipe combines rustic charm with gourmet flavor.
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 3 sprigs Fresh rosemary
- 6 whole Garlic cloves
- 1 large Onion
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Paprika
- 1 whole Lemon
- 3 medium Carrots
- 3 Celery stalks
- 1 cup Chicken broth
Instructions
Prepare the vegetables: peel and quarter the onion, chop the carrots and celery into large chunks, and set aside.
Rinse the whole chicken under cold water, pat it dry with paper towels, and remove any giblets from the cavity.
Rub the chicken all over with olive oil, then season it generously with salt, pepper, and paprika. Ensure the seasoning coats the skin evenly.
Stuff the cavity of the chicken with the lemon (cut into quarters), three whole garlic cloves, and one sprig of rosemary.
Layer the bottom of the crock pot with the chopped carrots, celery, onion quarters, and the remaining garlic cloves. Place the remaining rosemary sprigs on top of the vegetables.
Pour the chicken broth over the vegetable mixture in the crock pot.
Place the seasoned chicken on top of the vegetables in the crock pot, breast side up.
Cover the crock pot with its lid and cook on high for 4 hours or on low for 7–8 hours, until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
Optional: For crispy skin, transfer the cooked chicken to a baking sheet and place it under the broiler for 3–5 minutes, watching it closely to prevent burning.
Let the chicken rest for 10 minutes before carving. Serve with the cooked vegetables from the crock pot and your favorite side dishes.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 23.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
