Easy Crock Pot Roasted Chicken w/ Lemon Parsley Butter (Low Carb)

• Ready in 45m

• Serves 8

• 258 calories

• 1.43g carbs

Easy Crock Pot Roasted Chicken with Lemon Parsley Butter (Low Carb) might be just the main course you are searching for. This recipe makes 8 servings with 259 calories, 17g of protein, and 21g of fat each. For 80 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of butter, kosher salt, tso ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person has made this recipe and would make it again. It is brought to you by I Breathe Im Hungry. It is a good option if you're following a gluten free, primal, fodmap friendly, and ketogenic diet. From preparation to the plate, this recipe takes around 45 minutes.

7 ingredients

1. 4 tbsps butter
2. 2 tbsps parsley
3. 1/4 tso ground pepper
4. 1/2 tsps kosher salt
5. 1 lemon
6. 1 roasting chicken
7. 1 cup water

Instructions

1. Rinse and pat dry your chicken - also be sure to remove any innards and discard. Rub all over with salt and pepper.
2. Place the bird in the center of the crockpot and pour the water into the pot with it. The liquid should just cover the bottom so if you are using a very large pot, increase water by another cup if necessary. Cook on High for about 3 hours - longer if you are cooking a larger bird. Internal temperature should be 165 degrees (F) at the thickest part of the thigh. If you don't have a thermometer, just ensure that the juices are clear and the meat isn't pink.Before serving either add the butter, parsley and lemon slices to the pot for ten minutes, or cook them in a small saucepan until the butter has melted and the lemons darken in color. Then pour over your bird before serving.