4 lb meat from a rotisserie chicken whole dry rinsed
3 sprigs rosemary fresh
2 cloves garlic
1 optional: lemon
4 servings salt and pepper
3 tablespoons butter unsalted
Equipment
baking sheet
kitchen thermometer
aluminum foil
broiler
slow cooker
cutting board
Directions
Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper.
Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180F, 4 to 4 1/2 hours.
Preheat broiler to high. Melt remaining 1 Tbsp. butter.
Transfer chicken, breast side up, to a foil-lined baking sheet.
Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes.
Let chicken rest for 10 minutes on a cutting board before carving and serving.
