You can’t go wrong with roasted chicken and vegetables, especially when it’s ready right when you walk in the door from a long hard days work…am I right? Of course I’m right! Now with this you could bake it in the oven (which is really roasting it), but I prefer the crock pot. Set it on high for five hours, and congratulations dinner is on the table in no time!
Chop up the celery, carrots, and onions, place them into the Crock Pot Add chicken stock to cover vegetables.
Roll the lemons on the cutting board, and applying pressure from your hand, this makes the lemons release their juices easier, and then cut in half.
Use a Citrus Juicer to juice the lemons. These things work great especially for keeping the seeds and pulp out.
Add minced garlic to the lemon juice. salt, pepper, and…
rosemary. Before putting the rosemary leaves in, roll them in between your hands to release the wonderful fragrance. Mix this all together.
Take the mixture and smother it all over the chicken.
Place the whole chicken in the crock pot, and set it on high. Leave it for five hours. Side note: for me, my crock pot is pretty small, so after about three hours I flipped the chicken to get it to cook throughout.
Take the chicken, and vegetables out, and serve immediately. The chicken will be fall of the bone delicious! More of a side dish person, serve with cooked quinoa or some potatoes. Makes an all around perfect meal.
Here is what was left in the crock pot after taking the chicken out, there is still a lot of chicken left in the pot. Super flavorful and delicious!
P.S. This was a hard picture to take. The chicken was falling off the bone, before I could even get it on the plate. I thought all my pictures would be ruined.