Tasteful Tuesday

Today's recipe is one of my favorite chicken recipes. It is just like the rotisserre chickens you get at the store but is much cheaper and almost just as easy. If you can get over the touching of yucky raw chicken, it is a cinch to throw together. Also, the drippings make fantastic gravy for your mashed potatoes.

Rosemary Chicken

1 whole chicken

Salt and pepper, enough to cover inside and out of chicken

1 onion, quartered

1 clove garlic

3 sprigs fresh parsley, or 1/2 Tablespoon dried

1 Tablespoon olive oil

1/2 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/2 cup chicken broth

Remove neck and giblets from chicken, rinse and pat dry. Rub generously with salt and pepper, inside and out. Place in crockpot, breast side up. Put 2 onion wedges, garlic and parsley into chicken. Drizzle with olive oil, sprinkle with rosemary and thyme. Put remaining onion wedges into crockpot and pour in chicken broth. Cook on high for about 4 hours.

Recipe Source: family cookbook, cousin Keleen

My Notes:

This works really well for Sunday dinner. Turn on the crockpot right before leaving for church. Come home, make mashed potatoes and it is ready to go.

Also, it is really best to gather all the ingredients that go in the chicken before you start...kind of like they do on cooking shows with everything in its own bowl.