Archive for June 19th, 2011

Lemon Herb Roasted Chicken in the CrockPot Recipe

Here’s another great recipe for your whole chicken. As I shared before, cooking your chicken in the crockpot produces tender, fall off the bone chicken.  The longer you cook it, the more it will fall apart.  If you want yours to keep it’s shape like the one in my picture, start checking for doneness after 6 hours.

This chicken is full of lemony-garlic flavor.  It has just the right amount of lemon flavor.  You can taste it but it is not overwhelming.  My kids love it.  I lost track of how many helpings my five year old had tonight.   This would also be divine served with garlic mashed potatoes or rice.  I think next time I make this I will try adding green beans with the onions.  Make sure you go heavy with the seasonings or the flavor won’t penetrate the skin.  Don’t forget to save the bones for homemade stock with a hint of lemon.  I use the broth to make rice.  Yum!


  • 1 Whole Chicken
  • 1-2 Large Yellow Onions, sliced into wedges
  • 2 Lemons or 1/2 cup Lemon Juice
  • 1 1/2 tsp Garlic Powder
  • Salt and Pepper
  • Rosemary


1.  Place onions in crockpot.

2.  Place the chicken on top of onions.

3.  Pour or squeeze lemon juice over chicken.  Try to get some juice in the cavity.

4.  Heavily salt and pepper the chicken outside and inside.

5.  Sprinkle garlic powder outside and inside of bird.

6.  Liberally sprinkle rosemary over outside and inside chicken.

7.  Cover and cook on low 8-10 hours.

UPDATE:  Be sure to check out this post on How to Have Crispy Skin in the Crockpot.  I haven’t tried it on this particular recipe yet, but I’m sure it would work.

Here are some of my favorite crockpot whole chicken recipes for the crockpot:



This recipe is based on this recipe at A Year of Slow Cooking.

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