• 1 4-5 pound whole chicken
  • 1 lemon, cut in half
  • 1 tablespoon fresh rosemary, finely minced
  • 3 sprigs fresh rosemary
  • ½ teaspoon garlic powder
  • Sea salt to taste
  • Ground black pepper to taste
  • 1 garlic bulb ,peeled and divided into cloves


  1. Remove organs from inside the chicken and discard. Use a paper towel to pat any juices off the chicken.
  2. Sprinkle all sides of the chicken and the interior liberally with salt and pepper. Rub all exterior sides with minced rosemary. Sprinkle garlic powder on the exterior of the chicken.
  3. Squirt the juice of one half of the lemon over the exterior of the chicken. Stuff both lemon halvic cloves es, the rosemary sprigs, and 5-6 cloves of garlic inside the chicken. Place other garlic cloves on the chicken (placing them into crevices) and around the chicken.
  4. Cook in a slow cooker on low for 4-6 hours or roast in the oven at 400 degrees for approximately 1½ hours or until the skin is brown and crispy and the juices run clear.

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