Everyone thinks they have the best recipe for a whole roasted chicken, I know. If your mother or grandmother made them a certain way, then to you that probably is the best way.
I honestly don’t remember having whole chicken that often as a kid–probably my mom is/was way more ambitious than I am and would actually cut them into parts before baking them.
But I’m lazy.
And a few years ago, when we started getting whole (happy) chickens from our CSA, I found the perfect recipe. Because I wasn’t about to take the time to cut up a chicken. Also, an added bonus to making the whole thing is that then you end up with a carcass, out of which you can then make delicious stock. So it’s a win-win.
This recipe uses a crockpot, which is another reason I love it–I don’t typically have time to roast a chicken in the oven after I get home from work. So, in most cases, things like that have to wait for the weekend.
Ok, I’m finally getting to it. Here’s the recipe.
Well, ok, I’ll give you a bit more information than that. But it really is just that easy. It’s fresh rosemary, garlic, onion, and celery. And, of course, a chicken.
You stuff some of the ingredients in the chicken’s cavity and just toss the rest around the crockpot. Then you top it with a tablespoon of lemon juice, some salt, some pepper, and some paprika. I like to use a fair amount of rosemary (the recipe is actually called Whole Roasted Garlic Rosemary Chicken)–the amount in the photo is what I used and it was about eight or nine sprigs.
So, it’s that easy. I threw this together in the crockpot last night and put it in the fridge, and this morning I just took it out and turned it on. When I get home tonight the house will smell wonderful–of garlic and rosemary and roasted chicken.
Like I said, win-win.