roasted-chicken

As a child, I remember the joys of Sunday suppers. My grandmother would spend all day crafting a hearty meal for her family that was not only delicious but also very nutritious.

As I have become a parent, life has become more hectic with extracurricular activities and functions. Unfortunately, because of our fast paced life, my family has gotten away from the Sunday supper tradition…until now.

Using the crockpot, it’s now so easy to duplicate some of the Sunday supper recipes to enjoy any day of the week. Just set it and forget it. Enjoy this traditional chicken dinner with a twist.

 

Ingredients

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  • 4-5 lb Chicken
  • 1 tsp Rosemary
  • 1 tsp Red pepper
  • 1 tsp Onion powder
  • 1 tsp Basil
  • 1 tsp Oregano
  • 1 tsp Paprika
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Butter, melted
  • 1/2 Onion, coarsely chopped
  • 2 C Baby carrots
  • 3-4 Medium Potatoes
  • 3-4 Sheets of Aluminum foil

 

Direction

1. Wash and dry potatoes well
2. Wrap each potato with a sheet of aluminum foil. Place potatoes at the bottom of the crockpot.
3. Surround potatoes with baby carrots.
4. Mix herbs, onion powder and garlic salt together in a small bowl. Set aside.
5. Rinse and pat dry chicken. Remove giblets.
6. Squirt lemon juice inside chicken cavity, add onion and 1 tsp herb mixture.
7. Brush outside of chicken with melted butter
8. Rub herb mixture over entire chicken. Pay close attention to behind the wings and legs.
9. Place chicken in crockpot, breast side up. Cover
10. Cook on Low 8-9 hours or High 4-5 hours

 

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*After chicken is cooked, keep chicken juice and some chicken bones in the crock pot. Add vegetables, 2 cups of water and herbs of choice. Cook on low over night. Voila…you have homemade chicken stock. Let stock cool slightly, put in jars and freeze for future recipes.