Herb Roasted Chicken
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6 cups water
1/2 cup kosher salt
1 teaspoon black pepper, divided
2 teaspoons thyme, divided
2 teaspoons oregano, divided
3 to 4 pound young chicken, rinsed, with giblets and neck removed
2 Tablespoons olive oil
In a pitcher, stir together the water, salt and 1/2 teaspoon of pepper, 1 teaspoon of rosemary, 1 teaspoon of thyme, and 1 teaspoon of oregano; whisk to combine. Set aside. Place the chicken in a large zip-top bag; pour reserved liquid mixture into the bag and seal. Place the bag into a large bowl and refrigerate for 12 to 24 hours.
When ready to cook, coat the slow cooker crock with cooking spray. Drain and discard the marinating liquid, and place the bird into the slow cooker. Rub the bird with the olive oil, then sprinkle with the remaining 1/2 teaspoon pepper, 1 teaspoon rosemary, 1 teaspoon thyme, and 1 teaspoon oregano. Turn the bird breast side down in the crock.
Cover and cook on LOW for 6 hours; check doneness with an instant read thermometer (it should register 170 degrees F). When done, let the bird rest in the covered slow cooker for 10 minutes before serving.