- 1 (2 to 3 pound) whole chicken, giblets removed
- ¼ cup butter, softened
- 1 tsp. lemon pepper (I used Ms. Dash) **
- 2 (1-inch thick) slices of lemon
- 2 cloves of garlic, lightly crushed, or more to taste **
- 2 Tbsp. Extra Virgin Olive Oil
- 2 tsp. salt
- 1 tsp. dried thyme
- Cracked pepper to taste
- Pat your chicken dry with paper towels (sometimes they are slightly wet) and use your fingers to loosen the skin over the breast and thighs.
- Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from the spoon using the skin. Place lemon slice and garlic cloves in to the chicken cavity.
- Place chicken into a slow cooker. Rub skin with olive oil and sprinkle salt, thyme and cracked pepper liberally over the bird.
- Cook on High for 3 hours; reduce heat to low and cook until chicken is very tender and an instant-read thermometer inserted in the thickest part of the thigh, not touchin the bone, reads at least 160 degrees F
I wasn’t exactly sure how to do the nutrition facts for this recipe. I think the calories are about right, but it really depends on which part of the bird you are consuming (obviously the white meat will be the leanest part). I’m confused about the fat tally, you can trust me when I say you will not be getting 42 grams of fat in a serving of this recipe (unless you are eating straight dark meat, maybe). Also, I’m not sure about the sodium in this estimate…..according to the actual recipe’s nutrition facts it should be lower. I guess this all depends on whether or not you eat the outside layer of skin, which houses a lot of the added salt. If you cut into the bird and eat the meat only, you will not be swollen and puffy from this meal, I promise (Note: you could always reduce the sodium content by reducing some of the salt added. This wouldn’t take away too much flavor in my opinion, but it might not taste quite as much like a rotisserie chicken!)
I might just be making this every week this fall and winter. It was so easy and tasty. My dad loved it, my husband loved it, and I’m pretty sure even my picky seventeen year old brother loved it (he who lives on Chipotle, Subway, and Raising Canes. No joke).
This chicken would pair well with just about any type of side, but in this household we typically stick to vegetable sides (and then Nick eats a piece of whole grain bread for his starch). Spinach, cooked broccoli and/or cooked green beans have been our recent go-tos.