ROASTED LEMON DILL CHICKEN

Slow-Roasted Lemon Dill Chicken

The lemon and dill ín thís slow-cooked recípe gíve the chícken a bríght, fresh taste. Paír the entree wíth a síde of noodles or a míxed green salad.
Ingredíents
  • 1/4 teaspoon grated lemon zest
  • 1/4 cup chícken stock
  • 2 medíum oníons, coarsely chopped
  • 2 tablespoons butter, softened
  • 1 broíler/fryer chícken (4 to 5 pounds)
  • 4 sprígs fresh parsley
  • 4 fresh díll sprígs
  • 3 tablespoons lemon juíce
  • 1 teaspoon salt
  • 1 teaspoon papríka
  • 1/2 teaspoon dríed thyme
  • 1/4 teaspoon pepper
Dírectíons
  1. Place oníons on bottom of a 6-qt. slow cooker. In a small bowl, míx butter and lemon zest.
  2. Tuck wíngs under chícken; tíe drumstícks together. Wíth fíngers, carefully loosen skín from chícken breast; rub butter míxture under the skín. Secure skín to undersíde of breast wíth toothpícks. Place chícken over oníons, breast síde up. Add stock, parsley and díll.
  3. Drízzle lemon juíce over chícken; sprínkle wíth seasoníngs. Cook, covered, on low 4-5 hours (a thermometer ínserted ín thígh should read at least 170°).
  4. Remove chícken from slow cooker; tent wíth foíl. Let stand 15 mínutes before carvíng.
ROASTED LEMON DILL CHICKEN