In the Crockpot: Herb-Roasted Chicken with Vegetables

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There’s nothing quite like opening your front door after a long day at work and being welcomed by the aroma of herb roasted chicken hot and ready to carve and consume. I use my Crockpot 2-3 times a week during the winter and I love and appreciate it more each time!

The assembly of this one pot wonder takes about 10 minutes in the morning (you can even chop the veggies and herbs the night before and have them waiting in the fridge for you if that works better) and is easy as can be! The wonderful thing about using a whole chicken is that, depending on how many are enjoying the meal, there are usually leftovers that can be a wonderful lunch the following day. And making bone broth is fantastic way to utilize the incredible nutrition of all the leftover bits. The gift that just keeps giving! Injoy!

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Ingredients:

1 free-range, organic chicken

2 sweet potatoes or yams

4 potatoes

4 or more stalks of celery

4 or more carrots

1 large onions

1 head of garlic, peeled

ghee (or pasture butter)

juice of ½ lemon

thyme (dried or fresh)

sage(dried or fresh)

rosemary (dried or fresh)

freshly ground pepper

sea salt

 

Instructions:

1. Rinse chicken and pat dry.

2. Place in roasting pan and rub ghee (or pasture butter) over the breast and legs.

3. Squeeze lemon juice over chicken.

4. Arrange chopped vegetables all around chicken and season everything with salt, pepper, thyme, sage and rosemary.

5. Roast covered in Crockpot for about 4 hours on high or 8 hours on low (Could be longer depending on weight of chicken).

 

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