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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Slow-Roasted Garlic/Rosemary Chicken

Source: dLife

Classic whole chicken with a garlic and rosemary crust and a citrus sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	525.6

Total Carbs	4.0 g

Dietary Fiber	0.1 g

Sugars	1.3 g

Total Fat	36.6 g

Saturated Fat	10.1 g

Unsaturated Fat	7.6 g

Potassium	458.2 mg

Protein	38.3 g

Sodium	162.7 mg

Dietary Exchanges 36.6 Fat, 0.5 Vegetables, 0.1 Fruits, 10.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

10.0
10 each medium garlic cloves 2.0
2 tbsp fresh rosemary 1.0
1 each whole roasting chicken 5.0
5 each medium garlic cloves 4.0
4 pinch fresh rosemary 0.25
0 1/4 cup orange juice 1.0
1 tbsp balsamic vinegar

Directions

Mix garlic and rosemary.
Take out and dispose of giblets and neck from chicken. Wash and dry chicken.
Cut off extra fat. Beginning at the neck, separate skin from meat by pushing fingers between skin and meat.
Massage garlic mixture between skin and meat and over surface. Arrange 5 garlic cloves and rosemary sprigs inside body.
Lay chicken, breast side down in a slow cooker. Place lid on and cook over high heat for 1 minute. Lower heat and cook 7 hours.
Take chicken out of slow cooker and peel off skin. Save drippings.
Arrange a resealable plastic bag in a 2 cup glass measuring cup.
Spoons drippings into bag and let rest 10 minutes.
Secure bag and cut of the bottom of 1 corner. Strain drippings into a pot, finishing just before the fat reaches the opening. Dispose of fat.
Mix orange juice and vinegar into pot and let boil. Lower heat and simmer 10 minutes.