Crockpot Herb Chicken with Roasted Potatoes & Radishes

Crockpot Herb Chicken with Roasted Potatoes & Radishes

The crockpot is not only a spoonie's best friend but an incredible way to make juicy chicken. I used to be intimidated looking at a whole chicken and imagining cooking it. It must be so hard, and take so much time right? Wrong. You can season it with great spices, throw it in a crockpot and in 8 hours have a chicken so tender it falls apart when you try to take it out (happens to me all the time!). Just pop in the oven for a bit at the end to get crispy skin and you have yourself one stellar whole chicken. 

Speaking of the oven, roasted veggies are a great side for this chicken and so easy to make. Radishes may not be conventional for roasted but OMG guys, they're crazy good. The roasting brings out their sweetness without taking away all of their peppery bite. If you have picky eaters you can roast them longer to nearly eliminate that bite. I've read you can convert radish haters with these bad boys but me and my dish love them so we wouldn't know lol. Anyway, we'll get right into the recipes so you can save your spoons and still have a pretty impressive looking meal! 

Crockpot Herb Chicken

Low Energy Friendly Recipe
 

Ingredients

  • 1 whole chicken 5-7 lbs (full thawed)
  • 1/2 a lemon
  • 1 head of garlic + cloves to taste
  • 3 rosemary sprigs, fresh
  • 3 lemon thyme sprigs, fresh (or thyme)
  •  2 tablespoons Herbs de Provence spice mix
  • Salt & Pepper to taste
  • Aluminum foil

Directions

1. Remove raw chicken from packaging and remove giblets. Rinse and pat dry. 

2. Ball up 4 to 5 aluminum foil strips. This is what the chicken will rest on so that it doesn't burn from touching the bottom of the crockpot. Place chicken on top, **breast side down**. This keeps the white meat moist as the juices from the dark meat run down to it.

3. Remove rosemary and lemon thyme herbs from stems and chop corsely. Slice lemon in half then one half quartered (goes in chicken cavity so cut to size). Slice top off of garlic clove to expose cloves (whole head to go in cavity as well - this isn't super garlicky I promise!). Dice a few garlic cloves to go under chicken skin, and mix Herbs de Provence with salt and pepper.

4. Rub Herbs de Provence mixture and garlic under the chicken skin. This helps get the flavors directly into the meat. Rub fresh herbs onto chicken skin. Season skin with additional salt and pepper. Don't be afraid of over salting here, you'll loose a good amount of seasoning during cooking. Place garlic clove and lemon into chicken cavity.

5. Turn crockpot on to low and cook for 8-10 hours or high 4-6. Once cooked you can pop your chicken on a pan into a 425°F oven until skin is crisp.

Accessible Tips

  • You can prep the chicken the night before cooking to save energy.
  • If your hands are bothering you, forgo the fresh herbs and just use more of the spice mix on the skin. Also skip dicing the garlic by taking one of the exposed cloves from your head of garlic and rub it on the skin. The garlic won't be as strong but it'll still be there.
  • Skip crisping the skin (that chicken is heavy!) and just remove it from servings.
  • For removing the chicken from the crockpot, use some strong metal tongs and insert one side into the chicken through the cavity so you can grip the chicken along the backbone. This is the easiest way to get it out if it's possible to get it out whole. Sometimes it's just too soft and juicy to stay together but that just means it's delicious. If you still want crisp skin, just pop chicken pieces into the oven.

So now that you have the chicken in the crockpot, go take a nap! You've earned it. You won't need to worry about the roasted vegetables until about an hour and half before serving. 

Roasted Rosemary Potatoes & Radishes

Medium Energy Recipe
 

Ingredients

  • 1/2 lb Red potatoes
  • Radishes - 1 bunch or your preference 
  • Olive Oil
  • 2 sprigs Rosemary, fresh
  • 1 sprig Thyme, fresh
  • Salt & Pepper to taste
  • Parchment paper (or foil)

Directions

  1. Preheat oven to 425°F Line two pans with parchment paper. One can be smaller for the radishes. Side note on parchment paper - this is so spoonie friendly! Cuts down on sticking and make cleanup easier.
     
  2. We'll start by cutting the red potatoes into pieces of roughly equal size. I usually do mine to around 1 inch pieces. I use red because you can eat the skin which means less work! The potatoes are going to take longer to cook so we'll get them set and cooking before worrying about the radishes. Put cut pieces into a bowl.
     
  3. Remove rosemary and thyme from stems. Here's an easy trick to getting them off the stem quickly. And ignore what she says about things needing to be finely chopped. Home cooking is rustic and that's a-okay. 
     
  4. Add enough oil to coat all of the potatoes well. Add the half the rosemary, all the thyme, salt and pepper to potatoes and toss to coat. Place on larger backing sheet in a single layer so they roast evenly. Put in the oven for 45 minutes. Halfway through, turn potatoes to get even browning.
     
  5. Now for the radishes. Remove tails and greens from all the radishes and cut larger radishes in half. Put them in the same bowl that you used for the potatoes. Add oil to coat, rosemary, salt and pepper. Pop in the oven when you turn the potatoes and 10 minutes in, turn radishes. They'll finished with the potatoes for a total cook time of 20 minutes. 

You can pop the chicken in the oven after the veggies have finished, or if you have a nice roomy oven add it with them for skin crisping. Make sure to put it on the top rack (as long as you have a top heating element) so that it's closer to the heat. You can also speed things up for the skin by switching the oven to broil after the veggies are out.

That's all it takes to get a very pretty meal that looks much more energy intensive than it is! And there's so many breaks for you in this it is far less draining than my many steps may make it sound. I hope you enjoy it!

♡ Squishes & Love

-Alyssa

P.S. You may have noticed the green beans on the plate as well. They were sauteed in olive oil with garlic but when I went to add a touch of lemon juice well... it got way more lemon than it should have. When I get a decent recipe for green beans to pair with this I'll add it. It's nice to have the crisp crunch to this meal.

  

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