This fall, Frog Prince and I have designated at least one day a week to using our crockpot for a meal. One of the first new recipes we tried was one for a yummy lemon rosemary chicken.
Overall, we greatly enjoyed the recipe, although the lemon flavor was a bit overpowering. Ten hours of lemons cooking along with chicken & potatoes in a crockpot made for a lemony bite – especially the potatoes.
The recipe below is adjusted to use less lemon – in hopes of a less lemony outcome.
Crockpot Lemon Garlic Chicken – Adapted from Sparkling Ink
- 1 medium-large whole chicken
- 8-10 red or russet potatoes
- 10 garlic cloves
- 1 medium lemon
- 1 tsp. olive oil
- 1 tsp. rosemary
- Sea salt & pepper
- 1/4 C white wine
Begin by lightly greasing the crockpot with either 1 tsp. of olive oil or by spraying with olive oil.
Place the chicken into the crockpot, breast side up.
Wash, slice & peel, if necessary, the potatoes. Peel the garlic cloves and wash and slice the lemon into quarters.
Arrange the potatoes around the chicken. Then, squeeze the lemon slices over the chicken. Sprinkle with rosemary, sea salt and pepper.
Do not place the lemons in with the chicken at this point (even though that is what’s depicted in the photo below).
Add in the 1/4 C white wine.
Cover, and cook on low for 8-10 hours. The chicken is done when the internal temperature is at least 160 degrees.
One hour before the bird is cooked, add the lemons to the crockpot.
Remove the bird and the potatoes from the crockpot. Serve warm.