Roasted Whole 
Chicken au Jus
with Broccoli & Corn Recipe - Clean Eating Magazine

Roasted Whole 
Chicken au Jus 
with Broccoli & Corn

Surprise guests and family members 
with this ooh-and-ahh-worthy herb-stuffed whole chicken.
Author:
Publish date:
Slow cooker roasted whole chicken recipe

Roasted Whole Chicken au Jus with Broccoli & Corn

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp chopped fresh sage or 
1 tsp dried sage
  • 1 1/2 tsp chopped fresh rosemary
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 1 tsp coarsely ground black 
pepper, divided
  • 1/2 tsp plus 1⁄8 tsp sea salt, divided
  • 3 1/2- to 4-lb whole chicken, cavity 
and outer skin rinsed thoroughly, patted dry
  • 1/2 tsp paprika
  • 2 cups small broccoli florets
  • 2 cups frozen corn kernels, thawed
  • 1 cup diced red bell pepper
  • 1 tbsp extra-virgin olive oil

Preparation

  1. Mist a 6-qt slow cooker with cooking spray. In a small bowl, combine parsley, sage, rosemary, lemon zest, garlic, ½ tsp black pepper and ¼ tsp salt. Loosen chicken skin; spread parsley mixture under skin, being careful not to tear skin. On top of skin, mist chicken with cooking spray and sprinkle with paprika. Place chicken, breast side up, on bottom of slow cooker. Cook on high for 1 hour; reduce heat and cook on low for 3 hours or until internal temperature reaches 165°F in thickest part when tested with an instant-read thermometer. Remove chicken from slow cooker and transfer to a cutting board.
  2. Carefully pour pan drippings into a 2-cup measure and set aside. Wipe out slow cooker with a damp cloth, then add broccoli, corn, bell pepper and oil and stir to combine. Cover and cook on high for 20 minutes or until broccoli is tender-crisp. Stir in ¼ tsp salt and remaining ½ tsp black pepper.
  3. Meanwhile, use a spoon to skim fat from reserved pan drippings. To a large skillet on medium-high, add pan drippings and bring to a boil; continue boiling for 4 to 5 minutes or until reduced to about ¾ cup. Stir in remaining 1⁄8 tsp salt. Serve chicken with pan-dripping reduction and broccoli-corn mixture.

Nutrition Information

  • Serving Size: 3 1/2 oz chicken, 2 tbsp pan-dripping reduction, 2/3 cup broccoli-corn mixture
  • Calories: 274
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 88 mg
  • Fat Content: 11 g
  • Fiber Content: 3 g
  • Protein Content: 31.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 302 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 2 g