Crockpot Roasted Chicken Poulet Roti a Recipe Inspired by Che

Transport your taste buds to the heart of rustic French cooking with this irresistibly juicy Crockpot Roasted Chicken Poulet Rôti, inspired by the culinary elegance of Chef Che. This slow-cooked masterpiece combines the convenience of a crockpot with the sophistication of French flavors, as tender chicken is infused with garlic butter and fresh herbs like thyme and rosemary. Nestled atop a bed of hearty vegetables—carrots, celery, and onion—and simmered in savory chicken broth, this recipe delivers melt-in-your-mouth meat and rich, aromatic juices. For an added flourish, a quick broil at the end creates gloriously golden, crispy skin. Perfect for a cozy family dinner or an impressive feast, this one-pot dish pairs beautifully with crusty bread or roasted potatoes. Indulge in the ultimate comfort food with minimal prep and maximum flavor!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:300 mins

Total Time:315 mins

Servings: 6

Ingredients

• 1 5-6 lb Whole chicken
• 4 tablespoons Unsalted butter
• 3 Garlic cloves, minced
• 6 sprigs Fresh thyme
• 3 sprigs Fresh rosemary
• 1 Lemon
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 large Carrots
• 1 large Yellow onion
• 2 Celery stalks
• 1 cup Chicken broth

Directions

Step 1

Remove the chicken from the packaging and pat it dry with paper towels. Remove any giblets if present.

Step 2

In a small bowl, mix the unsalted butter with the minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a garlic butter mixture.

Step 3

Carefully loosen the skin of the chicken over the breasts and thighs using your fingers. Spread the garlic butter mixture evenly under the skin for rich flavor.

Step 4

Stuff the chicken cavity with the lemon (cut into quarters), 3 sprigs of fresh thyme, and 2 sprigs of fresh rosemary.

Step 5

Rub the outside of the chicken with olive oil and season with the remaining salt and black pepper.

Step 6

Peel and roughly chop the carrots, onion, and celery stalks. Place them in the bottom of the crockpot to create a vegetable base.

Step 7

Add the chicken broth to the crockpot, then place the chicken, breast side up, on top of the vegetables.

Step 8

Arrange the remaining thyme and rosemary sprigs on and around the chicken for extra aromatics.

Step 9

Cover the crockpot with its lid and set it to cook on LOW for 5-6 hours, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C).

Step 10

For a crispy skin, transfer the chicken to a baking sheet and broil in the oven for 3-5 minutes after it finishes cooking in the crockpot.

Step 11

Let the chicken rest for 10 minutes before carving. Serve with the cooked vegetables and a drizzle of the flavorful juices from the crockpot.

Nutrition Facts

Serving size	(3128.3g)

Amount per serving	% Daily Value*
Calories	1207.6

Total Fat 95.5g	0%
Saturated Fat 37.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 294.1mg	0%
Sodium 5694.4mg	0%
Total Carbohydrate 50.1g	0%
Dietary Fiber 13.3g	0%
Total Sugars 20.2g
Protein 52.7g	0%

Vitamin D 0IU	0%
Calcium 260.0mg	0%
Iron 6.0mg	0%
Potassium 2015.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 16.6%

Carbs: 15.8%