If you're craving a simple yet flavorful meal that practically cooks itself, this Lemon Herb Crockpot Chicken is your answer. It’s a one-pot wonder with minimal prep that blesses your kitchen with the aroma of fresh herbs and zesty lemons.
Chicken: The base of our dish, providing protein and a canvas for flavor. Opt for a 4-pound whole chicken for even cooking.
Lemons: Add brightness and acidity, enhancing the fresh flavors of the herbs.
Onion: Adds sweetness and depth, balancing the tartness of the lemon.
Garlic: Infuses the chicken with a savory, aromatic kick.
Parsley: Provides a pop of color and a mild, peppery flavor.
Rosemary: Adds a pine-like, woody aroma that pairs perfectly with lemon.
Salt and Pepper: Essential for seasoning, bringing out the natural flavors of the meat and herbs.
Olive Oil: Helps the seasoning adhere to the chicken and promotes browning.
This Lemon Herb Crockpot Chicken pairs beautifully with a side of roasted vegetables or a crisp green salad. For a heartier meal, serve it with garlic mashed potatoes or a fluffy couscous pilaf.
Start by rinsing and patting dry the whole chicken with paper towels. This step is key to getting a nice, even rub with the seasoning.
Next, massage the chicken all over with olive oil, ensuring every nook and cranny is covered. Sprinkle on the salt and pepper, giving it another quick rub to distribute the seasoning evenly.
Stuff the chicken cavity with half of your lemon slices, onion quarters, and minced garlic. This will infuse the chicken with incredible flavor as it cooks.
Now, sprinkle the parsley and rosemary over the top of the chicken. Don't be shy—these herbs are the stars of the show.
Place the remaining lemon slices at the bottom of your crockpot. These act as a zesty bed for the chicken, preventing it from sticking and adding extra flavor.
Set your beautifully prepped chicken on top of the lemon slices in the crockpot. Cover and cook on low for 6 to 8 hours, or until the chicken's internal temperature reaches 165°F.
Once done, carefully lift the chicken out of the crockpot—it's going to be tender and juicy. Let it rest for about 10 minutes before carving, which will help the juices redistribute.
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