Herbed Roast Chicken with Garlic and Shallots

Herbed Roast Chicken with Garlic and Shallots
Servings: 4 Prep 25 mins Slow Cook 6 hrs on LOW


  • 1 chicken (about 4 pounds)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds, crushed
  • 8 garlic cloves, peeled
  • 1 teaspoon salt
  • Freshly ground pepper
  • 2 tablespoons olive oil
  • 3 large shallots, sliced

Make It

1. Remove neck and giblets from chicken cavity and reserve them for another use. Trim away any excess fat.

2. Chop together parsley, rosemary, fennel seeds and 3 of the garlic cloves. Place mixture in a small bowl and add salt, a generous grind of pepper and the oil. Place about one-third of the mixture inside chicken cavity along with remaining 5 garlic cloves. Spread the rest of the herb mixture over chicken. Place chicken in a large slow cooker. Sprinkle with shallots.

3. Cover and cook on LOW for 6 hours, or until chicken is tender and temperature in thickest part of thigh measures 165 degrees F on an instant-read thermometer. Cut chicken into serving pieces and serve with cooking juices.