1. This is easy-set and forget in the slow cooker or Dutch Oven in the oven, 2. An entire meal in one pot, 3. Broth may be easily made from the carcass (you can find that recipe here!).

Yes, I know my chicken is upside down-I was experimenting to see if I could make sure the chicken breast didn’t dry out. This one is up to you-it did turn out juicier than normal, but I think I prefer breast side up better still because of the oil and seasoning that cooks into the chicken.

Ingredients

• 1 medium yellow onion, chopped into 1 inch pieces
• 4 medium carrots, chopped into 1 inch pieces
• 2 medium Yukon gold or red potatoes, chopped into 1 inch pieces
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• Dried rosemary, to taste
• 1 tsp salt
• 1/2 tsp pepper
• 4 pound whole chicken
• 1 Tbsp olive oil
• 1/2 lemon (cut in half)
• Water, to cover bottom of slow cooker/pot

Slow Cooker Directions

1. Add vegetables to the bottom of a slow cooker in an even, single layer. Add just enough water to almost cover vegetables so they don’t burn during cooking.
2. Rinse chicken well and remove any giblets or organs that remain inside the chicken. Place half of a lemon inside the chicken. Place the chicken on top of the vegetables and water with the chicken breasts facing up.
3. Brush olive oil only the chicken and sprinkle all seasonings onto the chicken evenly, coating the entire chicken. Sprinkle fresh or dried rosemary over the chicken according to taste.
4. Cook on high 5-6 hours or low 8-9 hours or until an instant read meat thermometer reads 165 degrees F.
5. Remove chicken and vegetables from slow cooker. Reserve carcass to make bone broth if desired.

Dutch Oven Directions

1. Preheat oven to 425 degrees F.
2. Add vegetables to the bottom of a large Dutch oven in an even, single layer. Add just enough water to almost cover vegetables so they don’t burn during cooking.
3. Rinse chicken well and remove any giblets or organs that remain inside the chicken. Place half of a lemon inside the chicken. Place the chicken on top of the vegetables and water with the chicken breasts facing up.
4. Brush olive oil only the chicken and sprinkle all seasonings onto the chicken evenly, coating the entire chicken. Sprinkle fresh or dried rosemary over the chicken according to taste.
5. Cook covered in oven for 1 hour and 15 minutes. Uncover and roast another 30 minutes to brown the skin. Ensure the chicken is thoroughly cooked to 165 degrees F by inserting an instant read meat thermometer.
6. Remove chicken and vegetables from the Dutch oven. Reserve carcass to make bone broth if desired.

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