What's Cooking Wednesday - Crockpot Roast Chicken

First and foremost. Happy Birthday to the Hubster. I should have a recipe for birthday cake, but I made this last week, and it was torture smelling the chicken as it cooked, and I wanted to share the recipe here.

And I've hit a milestone with likes and followers, so be sure to check the Deals & Steals tab. You can't win if you don't enter.  And on to the recipe. 

I have a large crockpot with a rack insert, but you can probably adapt the recipe to slow roast in your oven. Or, roast it in your crockpot on a bed of root vegetables to keep the chicken from being immersed in its own juices.(Which might not be that bad, either.) Anyway, the recipe is modified from the cookbook that came with the crockpot.

Lemon Roasted Chicken

Click for the recipe:

Ingredients

1 whole chicken. Mine was about 5 pounds.
1/2 cup onion, diced
3 cloves garlic, minced
salt & pepper 
2 T butter, softened or melted
Juice of 1 lemon
Chopped parsley (I used dried, which was all I had)
1/4 t each, or to taste:
salt
thyme
paprika

Method

Rinse chicken and pat dry, inside and out. Sprinkle the cavity with a little salt and pepper, then put the onions and garlic inside. (If you're using fresh parsley, you can put some springs inside as well.) Put the chicken in the crockpot. Give the chicken a nice massage with the butter. Then pour the lemon juice over the chicken and sprinkle with the rest of the seasonings.

Cook about 8-9 hours on low, or 6 on high. (I used low, so I can't vouch for the timing on high. And I've learned that all slow cookers and crockpots are different--and if you live at 9100 feet, that can make a difference, too.)


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