Rosemary Chicken
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Serves/Makes: 4
Ready in: > 5 hrs
- 6 medium red potatoes, cut into quarters
- 3 medium carrots, peeled and cut in 1-inch pieces
- 2 medium onions, cut in wedges
- 3 1/2 pounds whole chicken
- salt and pepper, to taste
- 4 sprig fresh rosemary
- 1/2 cup chicken broth
Place the potatoes, carrots, and onions in the bottom of the crock pot. Place the chicken on top of the vegetables. Sprinkle the chicken and vegetables with salt and pepper and tuck the rosemary sprigs around the chicken. Pour the chicken broth over the top, being careful to not wash off too much of the salt and pepper. Cover the crock pot and cook on low heat for 6-7 hours or until the chicken is cooked through. Carefully remove the chicken from the crock pot and place on a cutting board. Carve as desired or cut into serving pieces. Serve the chicken with the vegetables. You can also use cut up chicken pieces in this recipe (reduce the cooking time as needed).
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.