Ingredients
- ½ cup unsalted butter, softened
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon dried thyme
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon grated fresh lemon zest
- ¼ teaspoon coarse black pepper
- 1 (5 to 6 pound) whole chicken 1 large onion, quartered
- 5 sprigs fresh thyme, divided thin lemon slices, if desired
Directions
- Using an electric hand mixer, beat butter on high speed until light and fluffy.
- Add parsley, thyme, lemon juice, salt, lemon zest and black pepper. Beat until blended, about 1 minute.
- Gently slide one hand under the chicken skin over the breast to loosen the membranes.
- Spread butter mixture under the skin of the chicken breast.
- Add 1/2 of the onion to slow cooker crock. Place chicken on top of onions. Fill cavity with remaining onions and 3 sprigs thyme. Cover and refrigerator overnight.
- Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.
- Garnish with fresh thyme and lemon slices.
Serves: 6-8
