Anti Inflammatory Crockpot Rosemary Whole Chicken
Total time8 hr 15 min
Prep time15 min
Cook time8 hr
4.6(28)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4.5 lb)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp olive oil
- 1 lemon, halved
- 1 head garlic, top ¼ cut off to expose cloves
- 4 sprigs fresh thyme
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- ½ cup low-sodium chicken broth
Instructions
- 1
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary. Stir together until evenly mixed.
- 2
Pat the chicken completely dry with paper towels, including the cavity. Rub the olive oil all over the outside of the bird, then press the spice mixture evenly over the entire surface and into any crevices.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!