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Slow-Roasted Garlic/Rosemary Chicken
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 7 hours
Difficulty: Intermediate

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
2 Fat , 1/2 Vegetables , 11 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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10 each  medium garlic cloves
2 tbsp  fresh rosemary
1 each  whole roasting chicken
5 each  medium garlic cloves
4 pinch  fresh rosemary
0 1/4 cup  orange juice
1 tbsp  balsamic vinegar
  1. Mix garlic and rosemary.
  2. Take out and dispose of giblets and neck from chicken. Wash and dry chicken.
  3. Cut off extra fat. Beginning at the neck, separate skin from meat by pushing fingers between skin and meat.
  4. Massage garlic mixture between skin and meat and over surface. Arrange 5 garlic cloves and rosemary sprigs inside body.
  5. 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.
  6. Take chicken out of slow cooker and peel off skin. Save drippings.
  7. Arrange a resealable plastic bag in a 2 cup glass measuring cup.
  8. Spoons drippings into bag and let rest 10 minutes.
  9. 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.
  10. Mix orange juice and vinegar into pot and let boil. Lower heat and simmer 10 minutes.

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