Roast chicken

IMG_0382 A whole roast chicken is company dinner food. It looks fancy and it’s delicious and serves a fair amount of people. I've had quite a few roast chickens that were dry and bland. Roast chicken should never be either of those! The good news is that a juicy and flavorful roast chicken is a piece of cake to turn out. And you don't need to wait for company to make it!

This recipe is so easy and delicious that I make it every other week at our house. We never eat a whole chicken in one sitting, so I freeze the leftover meat in two cup portions to use on salads and in casseroles. After the meat is pulled off the bones, I make broth with the chicken carcass (carcass sounds gross, but the broth that comes from it is delicious and nutritious. And cheap!).

You can make this in either the oven or your slow cooker. If you use the slow cooker the skin won’t be crispy, but it will still taste amazing. The pictures are (obviously) of me using my slow cooker, which is how I cook this when I need my oven for something else, or when it’s too hot to turn the oven on. So I guess technically this isn’t a roast chicken, but I’m sticking with the name.

Roast chicken


2 teaspoons sea salt 2 teaspoons paprika 1 teaspoon thyme 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon black pepper

1 onion, halved and peeled 1 whole chicken-I usually get a 5 pounder

1. out your slow cooker (or a glass 13x9 pan), tear off two or three paper towels, set the trash can by the sink and place a small knife in the sink. You want to have everything prepared before you get raw chicken juice all over your hands.

2. In a small bowl stir together all the spices.

3. Cut open the package of chicken, toss the package and any innards into the trash (unless you use them for something) and rinse the chicken inside and out with cool water. Pat dry with the paper towels and place in the crock (or pan).


Scoop up a small handful of the spice mixture and rub all around the inside of the chicken. Scoop up more of the spices and rub all over the outside of the chicken, using all the spice mixture. Stuff the onion halves into the center of the chicken. Tuck the wing tips underneath the bird so they don't burn. Plus it looks cool.


4. Cover and turn the slow cooker to low for 7-8 hours or high for 4-5 (or bake in a preheated 250 degree over for five hours. Yes, five hours). This makes an incredibly tender and juicy chicken that just falls off the bones.

Notes: If you're pressed for time you can also bake at 375 degrees for 1 1/2 - 2 hours for a 4 1/2 - 5 pound chicken.

Yield: One 5ish pound chicken, plus broth if you make it!



Adapted from All Recipes.