Ingredients
Equipment
Method
- Roll 4 2-inch balls with aluminum foil and place them in a square at the bottom of the crockpot. This props up the chicken so it does not become mushy.
- Remove the filling (giblets, organs, etc) from inside the chicken. Fill the chicken cavity with the halved lemons and 2 whole rosemary sprigs. You can tie the chicken legs together with cooking twine if desired.
- Pat the chicken dry with paper towels and place the chicken on top of the aluminum foil balls.
- Pour olive oil over the chicken and rub it into the skin to coat. Sprinkle with salt, pepper, garlic powder, and onion powder. Place the excess rosemary sprigs around the chicken.
- Add 1 cup of chicken stock to the bottom of the crockpot. Set to cook on low for 6-8 hours or high for 3-4 hours. Low heat produces the most tender chicken.
- You can transfer the chicken to a glass baking dish and broil to make the skin crispy, or serve it directly from the crockpot.
Nutrition
Notes
Do not hesitate to cook a whole chicken; it is similar to cooking chicken breasts. If you feel uncomfortable handling the raw chicken, wear disposable gloves.
Check the inside of the chicken and remove any organs left inside, often found in a small bag or pouch. Dispose of these items.
Always pat your chicken dry before seasoning it. This helps the skin become crispy and allows the flavors to absorb fully.
For oil substitutions, you can use refined coconut oil or avocado oil. If you dislike rosemary, substitute it with thyme or oregano. If you use dried rosemary, use only 1.5 tablespoons.