Roast Chicken and Veggies prep time 15 minutes: cook time 8 hours
This is one of my favorite easy recipes. It takes about 15 minutes to prepare, it’s free of common allergens, and super delicious. The roasted vegetables cook in the chicken juices and melt in your mouth.
1 Whole Organic Chicken
1 lb orange vegetable (sweet potato, carrots, etc)
1 or 2 onions
1 or 2 lbs of brussel sprouts
1 fennel bulb
Spices and fresh garlic cloves
Brine the chicken a few hours prior to preparation by submerging chicken in a bath of salt water. This makes the chicken take on moisture and enhances the taste. It also brings the chicken to room temperature so when you put it in the crockpot, it doesn’t have to raise from refrigerator temperature to start cooking.
Place chicken in crock pot and season with your favorite chicken seasonings. Sometimes I place tablespoon cubes of butter all over the top of the chicken. Cook covered for 6 hours. At the last 2 or 3 hours add roughly chopped veggies to the crock pot. You could even add some whole garlic cloves with the veggies. Make sure internal temperature reaches at least 165 degrees. Serve when the veggies are still slightly crisp, but soft on the outside.
Remove all chicken meat and veggies and save in the fridge for later recipes. Add water to the bones and cook in the crockpot on low all night and the next day. When you get home, make chicken noodle soup.