Tonights wonderful dinner was pretty much waiting for me when I got home. No, I didn't cheat and have it delivered... I didn't cheat and pick it up at the grocery store all done. It was a slow roasted lemon herb garlic whole chicken in the crock pot. Just knowing that the dinner decision was made and cooking all day lifted this huge weight off my shoulders. I was actually excited to come home and savor the results. I spent all day thinking about how it was going to turn out; fearful it would dry out or taste horrible, excited that it would taste awesome and I'd have found a new dinner to work into the rotation.
Alas there also would have been loaded baked potatoes, but B did not understand my directions to preheat the oven AND get the potatoes baking, so I caved and went the instant route because the chicken was beyond done when I got home. It was so done it was sliding off the bones.
This recipe was easy! The hardest part was probably turning the chicken whilst browning it on the stove. I really could have used some string to seal the end of the chicken because my onion kept falling out during turning, but overall, a pretty minor snafu to encounter.
Drawbacks: I accidentally added a few too many dried herbs. It was a little too herby. Otherwise, it was AMAZING! The lemon wasn't overpowering, nor was the onion.
Best thing: it was so moist and flavorful and a whole chicken means I have mucho leftovers! I used the juices to make a nice chicken gravy so tomorrow's lunch will be open faced chicken sandwhiches with gravy. The rest of the chicken will be used to make actual chicken salad -- hopefully restaurant style chicken salad. YUM!
I'd highly recommend this recipe. I cooked it for 5 hrs on high and 1 hr on low to get it to the current done-ness. I also added slightly more water and used 1/2 of it as vegetable stock (which is my new best cooking friend).
Crock pots are the best thing ever created and I can't believe I don't use it more often!!!!
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