Slow-Cooked Roast Chicken – a delicious recipe with chicken, extra-virgin olive oil, orange, poultry seasoning, yellow bell pepper, port wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Wash the chicken well and dry with paper towel.
2
Brush with olive oil, and sprinkle with seasoning inside and out.
3
Cut the citrus in half; squeeze the juice of one half and mix with the wine.
4
Place the remaining citrus half inside the chicken together with the garlic and a few strips of bell pepper.
5
Line the slow cooker with aluminium foil, allowing the edges of the pan to be covered. Make two balls of aluminium foil, the size of a lemon, and place in the bottom of the pan so as to raise the chicken during cooking.
6
Place the chicken upon the aluminium balls, baste with the orange juice and decorate with strips of pepper.
7
Cover and cook for 6 hours on low.
8
For a crispy finish, remove from slow cooker and place in an oven dish under an oven broiler set to high for a few minutes.
94
kcal
Calories
1
g
Fat
12
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 whole chicken, extra-virgin olive oil, 1 orange or lemon, poultry seasoning, and more.
Yes, Slow-Cooked Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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