Lemon Herb Chicken

Kristi John

1 thawed and skinned whole chicken
1 head of garlic, yes you'll use all the cloves
2 lemons
kosher salt
pepper
a large bunch of fresh rosemary, or 2-3 tablespoons of dried rosemary

After you skin the chicken, rub it inside and out with a bunch of salt and pepper. Be generous with the salt, kosher salt is not quite as potent as regular table salt.

Plop it into the crock pot

Peel the garlic and shove a bunch of the whole cloves into the bird cavity and throw the rest on top and around the chicken.

Slice the lemons, so you have round slices and put them on top, around and inside the bird.

Wash the rosemary and put them inside and all over the chicken as well.

Do Not Add Water

Cook on low for 6-8 hours. Keep an eye on it and check for doneness after 6 hours, and carefully remove with large tongs. This is a moist, delicious chicken that is definitely company worthy.