chicken | main course | slow cooker

Slow Cooked Lemon Rosemary Chicken

Prep Time: 10 minutes Cooking Time: 4.5 hours 4 servings


1 Granny's Whole Chicken, Frozen
3 cups | 750 ml baby potatoes, halved or quartered
1 cup | 250 ml peeled baby carrots
3 cloves garlic, coarsely chopped
2 tbsp | 30 ml fresh rosemary, chopped (or 1/2 tsp | 2.5 ml dried)
1/4 cup | 65 ml chicken stock, homemade or low sodium
1 lemon, juice only
1 tsp | 5 ml sea salt
1/4 tsp | 1.25 ml freshly ground black pepper


Microwave potatoes on high for 4.5 minutes, place in bottom of a 6-7 quart slow cooker.
Microwave carrots on high for 2.5 minutes, then add to cooker.
Add garlic.
Unwrap frozen whole chicken and place in cooker.
Pour stock, then lemon juice over chicken.
Sprinkle rosemary and salt over chicken then cook on high setting for 4.5 hours. When finished, cooker should then switch to warm.
When ready to serve, place whole chicken on a platter with vegetables. Drizzle juices over it and add freshly ground black pepper.

From The Chef: "Maximum flavour with minimal preparation, this cook-from-frozen chicken dish is perfect for entertaining the whole gang after a day of sledding, skiing or skating.

Recipe courtesy of Chef Jason Wortzman
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