With a new baby, I’m relying on my crock pot more than ever! The ability to throw everything in the crockpot and then forget about it until dinner time is really a beautiful thing!
This roasted chicken recipe will make you ditch the store bought ones! The chicken is without a doubt better tasting, healthier and easy to make!
The leftovers are great for chicken pot pie, tacos, chicken salad and once most of the meat is gone, broth. With my small family, one roasted chicken can really become several days worth of meals.
Roasted Chicken Preparation (some prep the night before)
* 1 large roasting chicken
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1 teaspoon white pepper
* 1 teaspoon thyme
* 1 teaspoon onion powder
* 1 teaspoon cayenne pepper
* 2 teaspoons paprika
* 4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.
Roast Chicken (the next day)
* Chicken prepared last night
* 1 cup onion, chopped
When ready to roast chicken, stuff cavity with onions, and place in crockpot or roaster. Cook on low for 5 hours in crockpot or 250 F in the oven. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.
To ensure the chicken roast in the crockpot, crumple up some aluminum foil or parchment paper, place the crumpled up foil/paper in the bottom of the crockpot before placing your chicken in the pot. This will keep the chicken from stewing and ensure a roasted outer skin.