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Roasted Chicken




Source of Recipe


Natalie Haughton


List of Ingredients




1 (4-lb.) chicken
1 tsp. paprika
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil
1/2 tsp. Beau Monde seasoning
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. freshly ground pepper
1 T. olive oil


Recipe



. Remove the giblets from the chicken. Remove as much fat and skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasonings paste inside the cavity. Place the chicken, breast side up, in slow cooker. Spread the remaining seasoning over the top of the chicken.

2. Cover and cook on high heat setting 3 to 3-1/2 hours (6-1/2 to 7-1/2 hours on low), or until the chicken is cooked thru and juices run clear. Cut into pieces and serve immediately. Or cool slightly, remove the chicken from the bones, and use in pastas, salads, or casseroles. If not using the boned chicken immediately, refrigerate and use within a day or two. Reserve the juices in the bottom of the slow cooker, if desired; Chill and remove the fat, then use in making soup, sauces, etc.