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Thanksgiving Roasted Chicken from @goldengracekitchen (Gluten Free)
Yield: 4-6
Nicole Kendrick
@goldengracekitchen
00:10
Prep
03:30
Cook
03:40
Total Time
Ingredients & Directions
Directions
Thanksgiving Roasted Chicken
1
Springer Mountain Farms Whole Young Chicken or Whole Roasting Chicken
3
Potatoes (cubed)
1
Onion, sliced
Carrots
6-8 cloves
Garlic
2 tablespoons
Garlic olive oil
3/4 cup
Chicken broth
1 1/2 teaspoons
Sea salt
1 teaspoon
Rosemary
1/2 teaspoon
Paprika
1/2 teaspoon
Pepper
Fresh thyme
- Stuff the cavity of the chicken with fresh thyme, some of the onion slices and some garlic cloves.
- Tie the drumsticks together with kitchen twine.
- Create a ring out of foil by rolling 2 large pieces and connecting them to form the ring, & place the foil ring into the bottom of the crock pot. (The ring should line the edges of the crock pot.)
- Add your remaining onion, carrots, potatoes, and garlic inside the ring along with some fresh thyme.
- Pour in the chicken broth.
- Place the chicken on top of the veggies breast side up.
- Coat the top of the chicken with olive oil.
- Add all dry seasonings to a small bowl, & then sprinkle over entire chicken.
- Add a few pieces of thyme to the top of the chicken.
- Cover with the lid and cook on high for 3.5-4 hours or on low for 5-6.5 hours.
- Temperature of the breast should reach an internal temperature of 165°.
- You can place the entire crock pot bowl into the oven and roast for 5-10 minutes to create that crispy skin, or remove and place on a baking dish, then roast or broil to crisp the skin.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Thanksgiving Roasted Chicken from @goldengracekitchen (Gluten Free)
Nicole Kendrick
@goldengracekitchen
Yield: 4-6
00:10
Prep
03:30
Cook
03:40 Total Time
Ingredients
Directions
Thanksgiving Roasted Chicken
1
Springer Mountain Farms Whole Young Chicken or Whole Roasting Chicken
3
Potatoes (cubed)
1
Onion, sliced
Carrots
6-8 cloves
Garlic
2 tablespoons
Garlic olive oil
3/4 cup
Chicken broth
1 1/2 teaspoons
Sea salt
1 teaspoon
Rosemary
1/2 teaspoon
Paprika
1/2 teaspoon
Pepper
Fresh thyme
- Stuff the cavity of the chicken with fresh thyme, some of the onion slices and some garlic cloves.
- Tie the drumsticks together with kitchen twine.
- Create a ring out of foil by rolling 2 large pieces and connecting them to form the ring, & place the foil ring into the bottom of the crock pot. (The ring should line the edges of the crock pot.)
- Add your remaining onion, carrots, potatoes, and garlic inside the ring along with some fresh thyme.
- Pour in the chicken broth.
- Place the chicken on top of the veggies breast side up.
- Coat the top of the chicken with olive oil.
- Add all dry seasonings to a small bowl, & then sprinkle over entire chicken.
- Add a few pieces of thyme to the top of the chicken.
- Cover with the lid and cook on high for 3.5-4 hours or on low for 5-6.5 hours.
- Temperature of the breast should reach an internal temperature of 165°.
- You can place the entire crock pot bowl into the oven and roast for 5-10 minutes to create that crispy skin, or remove and place on a baking dish, then roast or broil to crisp the skin.
