Description
A tender, slow-cooked whole chicken roasted on a bed of hearty potatoes and carrots. Finished under the broiler for a golden, crisp skin.
Ingredients
Scale
- 1 whole chicken (approx. 4–5 lbs)
- 1 lb baby potatoes, halved
- 4 large carrots, cut into 1-inch chunks
- 4 cloves garlic, minced
- 3 tbsp unsalted butter, softened
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the halved potatoes and carrot chunks in the bottom of a slow cooker, spreading them evenly.
- In a small bowl, mix the softened butter, minced garlic, thyme, rosemary, salt, and pepper into a paste.
- Pat the chicken dry with paper towels and rub the herb butter mixture all over the skin and inside the cavity.
- Place the chicken on top of the vegetables, breast side up.
- Cover with a lid and cook on Low for 6-8 hours or High for 3-4 hours until the internal temperature reaches 165°F.
- Carefully move the chicken to a baking sheet and broil in the oven for 3-5 minutes until the skin is golden and crisp.
- Let the chicken rest for 10 minutes before carving and serving with the vegetables and pot juices.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American