Crockpot Roasted Chicken Poulet Roti a Recipe Inspired by Che
Transport your taste buds to the heart of rustic French cooking with this irresistibly juicy Crockpot Roasted Chicken Poulet Rôti, inspired by the culinary elegance of Chef Che. This slow-cooked masterpiece combines the convenience of a crockpot with the sophistication of French flavors, as tender chicken is infused with garlic butter and fresh herbs like thyme and rosemary. Nestled atop a bed of hearty vegetables—carrots, celery, and onion—and simmered in savory chicken broth, this recipe delivers melt-in-your-mouth meat and rich, aromatic juices. For an added flourish, a quick broil at the end creates gloriously golden, crispy skin. Perfect for a cozy family dinner or an impressive feast, this one-pot dish pairs beautifully with crusty bread or roasted potatoes. Indulge in the ultimate comfort food with minimal prep and maximum flavor!
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Recipe Information
Ingredients
- 1 5-6 lb Whole chicken
- 4 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 6 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 1 Lemon
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 large Carrots
- 1 large Yellow onion
- 2 Celery stalks
- 1 cup Chicken broth
Instructions
Remove the chicken from the packaging and pat it dry with paper towels. Remove any giblets if present.
In a small bowl, mix the unsalted butter with the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a garlic butter mixture.
Carefully loosen the skin of the chicken over the breasts and thighs using your fingers. Spread the garlic butter mixture evenly under the skin for rich flavor.
Stuff the chicken cavity with the lemon (cut into quarters), 3 sprigs of fresh thyme, and 2 sprigs of fresh rosemary.
Rub the outside of the chicken with olive oil and season with the remaining salt and black pepper.
Peel and roughly chop the carrots, onion, and celery stalks. Place them in the bottom of the crockpot to create a vegetable base.
Add the chicken broth to the crockpot, then place the chicken, breast side up, on top of the vegetables.
Arrange the remaining thyme and rosemary sprigs on and around the chicken for extra aromatics.
Cover the crockpot with its lid and set it to cook on LOW for 5-6 hours, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C).
For a crispy skin, transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes after it finishes cooking in the crockpot.
Let the chicken rest for 10 minutes before carving. Serve with the cooked vegetables and a drizzle of the flavorful juices from the crockpot.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.4 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1191 mg | 25% | |
*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.
