Slow Cooked or Oven Roasted Whole Chicken
.....perfectly seasoned, fall-off-the-bone, delicious
Ingredients:
1 small whole chicken
4-5 tbsp Quick and Simple Seasoning Blend
2 tbsp dried thyme
1 tsp sea salt or himalayan salt
1 tbsp ground pepper
Optional: 1 bag baby carrots, or 3-4 lbs large carrots chopped
Preparation:
Roll up 4 small balls of tinfoil approximately the size of a golf ball.
Place the foil balls or carrots into the bottom of the slow cooker.
Rub and massage the chicken with all of the spices.
Place the chicken into the slow cooker on top of the foil balls so that the chicken is not sitting on the bottom of the slow cooker - or fill the bottom of the pot with carrots.
Cover with the lid and cook on high for 6 hours.
If the slow cooker lid starts making noise and moving once the meat heats up, just move the lid slightly (creating 1-2 millimetres of space) so that a little bit of air can escape.
Enjoy with a fresh salad or with Cranberry Roasted Root Vegetables.
OVEN VERSION
Preparation:
If you do not have a slow cooker,
you may also use a roasting pan in the oven.
Preheat oven to 250 degrees.
If your roasting pan does not have a rack, place the foil balls into the bottom of the roasting pan.
Rub and massage the chicken with all of the spices.
Place the chicken into the roasting pan on the rack or on top of the foil balls so that the chicken is not sitting on the bottom of the pan.
Cover the pan with tin foil (shiny side down).
Cook in the oven for 3.5 hours.
Remove foil and cook for another 15-30mins at 350 degrees
Chicken temperature should be 180 F when cooked.
Enjoy with a fresh salad or with Cranberry Roasted Root Vegetables.
Feel free to message me and let me know how it goes!