My toughest critics

My toughest critics

Wednesday, September 28, 2011

Whole Roasted Chicken and Veggies

So I wanted to do another whole chicken in the crockpot. I kinda threw this together and it was Ahhh-mazing. The juices from the chicken cooked the veggies perfectly. The chicken fell off the bone.

The Princess and Little Man were members of the clean plate club tonight!

1 whole chicken (giblets removed)
1/2 bottle maranade or salad dressing (I used Parmesian Garlic dressing)
1 bunch of fresh herbs (I used Dill but Rosemary or Basil would be amazing too)
2 tbs butter
veggies (I used potatoes, carrots, onions and red peppers)

Marinate the chicken over night. Snip some of the herbs you are going to use in the Ziploc with the chicken and dressing/maranade.

cut up the veggies thin thin thin....put butter on top and the rest of your herbs. Wrap in foil and make sure they are as flat as possible. Place in the bottom of the crockpot....make it flat flat flat. Place the chicken up side down on top of the foil pack. If you are home flip the chicken right side up half way through...if not just leave it upside down. Cook for 6 hours (or so depending on the size of chicken) on low. If you want to do a lot of veggies you can make additional small foil packs and stuff them on the sides of the crock where you can find room.

Everyone loved this and there is so much room to mix things up with different veggies, different herbs etc.