Lemon Pepper Whole Chicken
Active Time: 20 minutes
Total Time: 3 hours 30 minutes • Serves: 6
3 tablespoons Schnucks unsalted butter, softened
1 tablespoon Schnucks lemon pepper seasoning, divided
1 (4- to 5-1/2-pound) fresh whole chicken, giblets removed, if necessary
1/2 pound carrots, cut into 2-inch pieces, divided
1 small onion, cut into 1/2-inch wedges, divided
1 lemon, cut into wedges, divided
4 garlic cloves, coarsely chopped, divided
2 teaspoons Schnucks dried thyme, divided
1. In cup, with fork, stir butter and 2 teaspoons lemon pepper seasoning. Pat chicken dry with paper towels. Slide 2 fingers under skin on each side of the chicken breast to make 2 pockets, being careful not to tear skin. Place 1 tablespoon butter mixture under skin in each pocket. Press skin down to spread and flatten butter mixture under skin. Spread remaining butter mixture over top of chicken.
2. In bottom of 6-quart slow cooker, place about three-fourths of the carrots, onion, lemon wedges and garlic cloves. Stuff remaining one-fourth vegetables inside chicken cavity. Sprinkle 1 teaspoon thyme inside chicken cavity and remaining 1 teaspoon each thyme and lemon pepper over top of chicken.
3. With small piece of kitchen twine, tie legs of chicken together; place whole chicken over vegetables in slow cooker. Cover and cook on high 3 to 4 hours or until juices run clear and internal temperature in the thickest part of thigh reaches 165°F. Transfer chicken to cutting board or serving platter for carving and serve with vegetables.
Each serving: about 630 calories, 26 g total fat (9 g saturated), 280 mg cholesterol, 510 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g sugars, 88 g protein
Whole chickens can vary by almost 2 pounds in weight. Use longer cooking time for chickens that are larger.
If desired, to brown the chicken after cooking in slow cooker, transfer to rimmed baking pan and roast at 350°F for 8 to 10 minutes.