Roasted Rosemary Chicken (with Crock Pot Option)

adpated from 365 Ways to Cook Chicken

Serves 4

Prep time: 5 minutes

Cook time: 4-6 hours in crock; 1 1/2 hours in oven

Cost: $6.25 (for chicken only; vegetables will add another $.50-1.00, which is a steal of a deal for a whole meal; wow--I've missed my calling and should be writing jingles)

chicken: $6.00, other stuff: .25


Note: This would have been even dreamier with fresh herbs, but I've managed to kill yet another rosemary plant so fresh herbs will have to wait until summer. 


Another note: Whether dried or fresh, crush you herbs before sprinkling. You'll release oils and aromas that will make your food taste and smell better. 


1 three-four lb whole chicken

1 tsp dried rosemary or 1 Tbsp fresh

1 tsp dried thyme or 1 Tbsp fresh

1 C white grape juice (or chicken broth with 1 tsp sugar or white wine)

salt to rub all over

pepper


Pat your chicken dry. Rub it all over with salt. Then rub it all over with the rosemary, thyme. Sprinkle on some pepper. 


Place in crock pot and pour grape juice into crock. If you wish, you can add potatoes, onions, carrots or some vegetable combination that sounds good to you. If you add vegetables, don't forget to give them some of the seasoning/salt love too. (I added vegetables.)


Cook in crock pot on high for 6 hours (this is for a frozen bird with vegetables). Otherwise, cook on low for that long or on high for 3-4 hours. 


To go the old fashion route and roast:


Preheat oven to 375. Rub bird with butter and then season as directed above. Place in Dutch oven or roasting pan. 


Roast chicken (breast up) for 15 minutes alone. Then, if using, add vegetables and sprinkle them with more herbs and salt. Pour grape juice into pan. Roast for 1 hour 15 minutes or until an instant read thermometer reads 160-170 at thickest part of breast and thigh. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com

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