Slow Cooker Roast Chicken with Potatoes, Lemon and Rosemary Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6- TO 8-QT
4 medium yellow potatoes (such as Yukon Gold), quartered
1 tblsp finely grated fresh lemon zest
1 tblsp minced garlic
1/2 tsp salt
1/2 tsp ground black pepper
4 4-inch fresh rosemary sprigs
2 tblsp unsalted butter
3½ to 5 pounds whole chicken, skin on, the giblets and neck removed, the bird trussed
Dry white wine, such as Pinot Grigio 1 cup
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Directions: |
Directions:
Arrange the potato quarters in one layer in the slow cooker. Toss with the lemon zest, garlic, salt, and pepper. Lay the rosemary sprigs on top of the mixture.
Melt the butter in a large skillet over medium heat. Set the chicken in the skillet and brown on all sides, splattering everything in sight and working patiently to get good color across the bird. Once done, set the chicken, breast side up, on top of the rosemary. Drizzle the wine on and around the chicken.
Cover and cook on high for 5 to 6 hours, until an instant- read meat thermometer inserted into the thickest part of the thigh, without touching the bone, registers 165°F.
Unplug the appliance, uncover, and let stand for 10 minutes. Transfer the chicken to a carving board, slice off and discard the twine, and then slice the bird into eight or nine pieces. Discard the rosemary sprigs before serving the potatoes and any juices in the slow cooker.
TESTERS’ NOTES
Because the bird is browned before it is put in the slow cooker, it must be trussed to hold together in the skillet.
For a richer sauce, transfer the potatoes to a serving bowl and strain the sauce in the cooker into a small saucepan. Bring to a boil over high heat, then whisk in 1 or 2 tablespoons unsalted butter. Drizzle over the chicken and potatoes.
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Personal
Notes: |
Personal
Notes: Fewer meals are more comforting on cold, snowy nights than roast chicken with winter vegetables. And now, Bruce Weinstein and Mark Scarbrough have made preparing this dish easier and more convenient with their recipe for Roast Chicken with Potatoes, Lemon, and Rosemary from The Great American Slow Cooker Book, on sale now.
The recipe requires only 25-minutes of preparation: arrange potatoes and rosemary in your slow cooker, brown the sides of your chicken, and combine. Then the slow cooker takes over! Cook the chicken and potatoes for five to six hours, and you can come home at the end of the day to a perfectly browned, roasted chicken. Plus, the mouthwatering aroma of roast chicken in the hallway (for all you apartment-dwellers) will make your dinner the envy of your neighbors. Happy slow cooking!
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