The lemon and dill in this recipe give the chicken a bright, fresh taste. Pair it with a side of noodles or a mixed green salad.
—LORI LOCKREY PICKERING, ON
PREP: 20 MIN. • COOK: 4 HOURS + STANDING • MAKES: 6 SERVINGS
2 medium onions, coarsely chopped
2 tablespoons butter, softened
1 /4 teaspoon grated lemon peel
1 broiler/fryer chicken (4 to 5 pounds)
1 /4 cup chicken stock
4 sprigs fresh parsley
4 fresh dill sprigs
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon paprika
1 /2 teaspoon dried thyme
1 /4 teaspoon pepper
1. Place onions on the bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
2. Tuck wings under chicken; tie drumsticks together. With your fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to the underside of the breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
4. Remove chicken from the slow cooker; tent with foil. Let stand for 15 minutes before carving.
PER SERVING 5 ounces cooked chicken: 366 cal., 23g fat ( 8g sat. fat ) , 127mg chol., 542mg sod., 1g carb. ( 0 sugars, 0 fiber ) , 37g pro.