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Lemon & Rosemary CP Chicken

1 4-lb. whole chicken, rinsed well and patted dry with paper towel

1 whole lemon

3 sprigs fresh rosemary

2 cloves garlic

3 1/2 tablespoons unsalted butter

Salt and pepper

Preparation

  • Cut lemon in half and place inside the chicken with rosemary and garlic. Fold the wings under and tie legs together with a string. Rub chicken all over with 2 Tbsp. butter then sprinkle inside and out with salt and pepper, don’t be afraid of it.
  • Then put chicken, breast side up, on a small rack inside slow cooker(Or foil balls made will work too). Put the lid on and cook on high until a meat thermometer inserted into thigh registers 180ºF, probably about 4 to 4 1/2 hours.
  • 3. Preheat broiler to high. Melt remaining 1 1/2 Tbsp of butter. Transfer chicken, breast side up, to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, it will probably take no more than 2 to 3 minutes. Let chicken rest for 10 minutes before carving
 

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