Hope everyone had a great weekend! Just as we are drying here in Atlanta, we woke up to over 2 inches of rain just this morning. With the weather being like this it makes it perfect for the crock pot! This is another recipe from Jen’s cousin Trista and is very good! So next time you have that whole chicken out to make for dinner, just use this recipe and while you are at work, the crock pot is doing the work. The other great thing is that you can prepare this in the evening and put it in the refrigerator. Next morning, just put it on the crock pot and turn it on.

Let’s cook!

Lemon Rosemary Roast Chicken

1 whole roasting chicken

1 fresh lemon, cut into 4 sections

3 springs fresh rosemary

4 whole cloves garlic

1/2 bottle white wine (Sauvingnon Blanc) – the other half for you

1 cup water

salt and pepper to taste

Place lemon into the cavity of the chicken.

Do the same for the rosemary.

Now the garlic.

Place the chicken in the crock pot, breast side down (this chicken decided to dive in).

Squeeze two lemon sections on the chicken and put in the crock pot.

Sprinkle outside of the chicken with salt and pepper.

Pour wine around the base of the chicken.

Now add water.

Set the timer.

Put on the lid and forget about it.

When I get home I prepare the sides–mushrooms and spinach mashed potatoes. Also, it is a good idea to let the chicken rest for 5 minutes before you start carving it.

Here is how I plated this dinner.

Here is the close-up:

For an easy variation:

Substitute wine/water with 3 cans of chicken broth. Add 1 cup wine. Add box of wild or 2 cups brown rice uncooked.  Cook the same as above. When you are ready to eat you have chicken and rice!

Happy Cooking!