Lemon-Rosemary Chicken

Ingredients

• 4 lb chicken whole dry rinsed
• 3 sprigs rosemary leaves 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

1. Halve lemon and place inside cavity of chicken along with rosemary, garlic and 2 Tbsp. butter. Fold wings under chicken and tie legs together with string.
2. Sprinkle with salt and pepper.
3. Place chicken, breast side up, on a small rack inside slow cooker. Cook on high until an instant-read thermometer inserted into thigh registers 180F, 4 to 4 1/2 hours.
4. Preheat broiler to high. Melt remaining 1 Tbsp. butter.
5. Transfer chicken, breast side up, to a foil-lined baking sheet.
6. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes.
7. Let rest 10 minutes on a cutting board before carving and serving.