Ingredients
- 2 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon garam masala
- 1 tablespoon minced garlic
- 1 tablespoon (4 1/2- to 5-pound) whole chicken, giblets discarded
Preparation
Baking Directions:
1.Microwave oil, chili powder, garam masala, garlic, 2 teaspoons salt, and 2 teaspoons pepper in bowl, stirring occasionally, until fragrant, about 1 minute; let cool slightly.
2.Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of paste under skin, directly on meat of breast and thighs.
Gently press on skin to distribute paste over meat.
Spread entire exterior surface of chicken with remaining paste and place chicken, breast side down, in slow cooker.
Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.
3.Transfer chicken to carving board, tent with aluminum foil, and let rest for 15 minutes.
Carve chicken, discarding skin if desired.
Serve.
For lemony steamed broccoli:Microwave 1 pound broccoli florets and 1/4 cup water in large covered bowl until broccoli is bright green and tender, about 4 minutes.
Drain broccoli, toss with 2 tablespoons melted butter and 1 tablespoon lemon juice, and season with salt and pepper to taste.
