Slow-Cooker Lemon Balsamic Rosemary Chicken with Glazed Potatoes (Crock-Pot Recipe)
Slow-Cooker version of Lemon Balsamic Rosemary Chicken takes a whole chicken cooked atop whole potatoes. The flavours of the marinade both steam the chicken and glazed the potatoes for a fabulous, delicious, simple, hands-off recipe to be ready after a long day.
Author: The Saucy Southerner
Recipe type: Entree
5 whole potatoes (I used russets that were about baseball-sized)
1 whole chicken (about 4 pounds)
4 tablespoons balsamic vinegar
1 tablespoon neutral oil (I used grape seed, but canola would work)
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
zest from two lemons, zested lemons cut in wedges and reserved
1 teaspoon dried rosemary leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon salt
1 cup water
1 lemon, to stuff the bird (optional)
2 sprigs of fresh rosemary, to stuff in the bird (optional)
1/2 tablespoon turbinado sugar (or brown sugar) to top the chicken
If you plan to marinate the chicken overnight, or for a few hours, whisk together in a bowl all of the ingredients except for the potatoes, chicken and the last 1/2 tablespoon of sugar (this would be the balsamic vinegar, oil, lemon juice, brown sugar, lemon zest, rosemary, salt and pepper).
Pour over the chicken in a ziplock bag and refrigerate.
When you are ready to cook the chicken, place the potatoes in the bottom of the slow-cooker, arranged to hold the chicken atop them.
Place the chicken on top of the potatoes (I tied the legs to help keep the chicken from falling apart - optional).
Pour the marinade liquid over the top of the chicken.
Add the water to the marinade under the chicken.
Sprinkle the top of the uncooked chicken with ground black pepper and the final 1/2 tablespoon of sugar (this makes a really wonderful "glaze" on the top skin).
Put the lid of the crock pot on.
Turn the slow cooker on high and cook for about 4 hours.
OR turn the slow cooker on low and cook for about 8 hours.
(Optional step: Once the chicken is done, remove from the top of the potatoes and place on a baking sheet and put under the broiler for about 2-4 minutes to crisp the skin.)
Remove the potatoes from the cooking liquid to a serving platter and cut in half or quarters. Place the chicken in the center of the serving platter, and scatter the reserved lemon wedges, to be squeezed on individual portions of chicken, as desired.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/slow-cooker-lemon-balsamic-rosemary-chicken-with-glazed-potatoes-crock-pot-recipe/