Lemon Pepper Roast Chicken in a Slow Cooker. This is definitely a favorite slow cooker recipe.
3 teaspoons salt
2 pinches cayenne pepper
1/2 teaspoon freshly ground pepper
zest of one lemon, then take the lemon & cut in half
4 carrots, cut into thirds
4 celery, cut into thirds or quarters
1 lemon, quartered
4 to 5 pound whole chicken, rinsed and patted dry with a paper towel, neck & gizzards removed (if any)
Gravy (optional but too good not to make!)
1 Tablespoon unsalted butter
2 Tablespoons all-purpose unbleached flour
1/4 white wine
salt & pepper
Mix salt, cayenne pepper, ground pepper and lemon zest together in a small bowl and set aside.
Chop vegetables and add to a 6 to 7 quart slow cooker.
Prep the chicken
Fold wings back below the chicken. Put lemon pepper spices inside and
all over the skin of the chicken. Add the quartered lemon pieces to the
inside cavity of the chicken. Taking the lemon you halved, squeeze
one-half over the chicken and over the vegetables. Add the two halves on
top of the vegetables in the slow cooker.
Lay the chicken inside the slow cooker on top of the vegetables. (No
need to add water or broth). Turn slow cooker on high for 3 to 4 hours
or on low for 4 to 6 hours until chicken is thoroughly cooked through to
an internal temperature of 160 degrees F.
Remove chicken with turkey lifters and place into a baking dish and
broil for 4 to 6 minutes or until the skin is crisp. Keep an eye on the
chicken under the broiler it can brown up pretty fast!
Carve the chicken and serve with the vegetables from the slow cooker if desired.
Remove vegetables and pour chicken broth from the bottom of the slow
cooker into a fat separator or use a spoon to remove any extra fat.
Strain the liquid.
In skillet, melt butter on medium heat. Add flour and mix with a wooden spoon to cook the flour.