Normally, a roast chicken is a Jewish Friday Night staple … or a Protestant Sunday Afternoon staple; but being a Messianic Christian, I tend to blend the {traditional} lines, and serve my chicken meals on Saturday.
And, because I am a lazy cook who enjoys delicious meals … I like to use my crockpot for just about everything we eat ;-)
This tasty all-in-one-chicken dish scents the house wonderfully all day long; and pleases your taste buds with fatty chicken goodness when it's served.
While the chicken cooks, the juices and seasoning drips down, flavoring the potatoes, carrots and onion with fatty chicken goodness - the fatty chicken broth goodness is really the best part because it's truly medicinal.
Scientific studies have proven what Jewish grandmothers for eons have always known, and seriously always referred to as "Jewish penicillin". As chicken cooks, amino acids are released - very much like medicinal aids that fight chest infections like bronchitis; also inflammations are reduced. Plus, a good chicken meal, or broth, soothes the soul ;-)
Chicken is a good food source for overall health.
I gathered the fatty juice in a Ziploc baggie and froze it, for an upcoming soup supper 😊
SLOWCOOKER ROAST CHICKEN W-SPUDS & CARROTS~serves 4 to 6
1 whole Chicken * 1 Tbsp Paprika * 2 tsp dried Oregano * 1 tsp dried Parsley * 1 tsp Garlic Powder * 1 tsp Salt * 1 tsp grnd. Black Pepper * 2 Tbsp Lemon Juice * 3 Tbsp Olive oil * 4 medium Potatoes, cut into quarters * 3 medium Carrots, peeled and chunked * 1 large Red Onion, cut into large chunks * 4 Garlic cloves, peeled
Line slow cooker with a cooking bag.
In a large plastic Ziploc bag, combine lemon juice, oil, and spices: massage bag to thoroughly blend - add chicken. Close bag and coat entire chicken with the blended mixture.
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Prepare veggies & place in the bottom of the cooking bag lining the slowcooker.
Remove the chicken from the Ziploc bag & in place chicken atop the veggies.
Place lid over cooker and set temperature dial to HIGH for 2 hours; then adjust heat to LOW for 2 or 4 more hours (check chicken and veggies periodically for tenderness - chicken juices will run clear when thoroughly cooked), or until juices run clear and a meat thermometer reads 160°F.
Remove chicken carefully - the meat will start falling away from the bones; I carefully lifted it with a slotted spatula and quickly slid a plate under the whole bird.
Serve with roasted veggies.
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