The two chickens above were done at the same time (one in the crock pot, and one in the oven). Because I could take the meat from both chickens concurrently for my plan-ahead meals and soups, I was also able to put all of the bones and broth back in the crockpot and cook out some delicious and nutritious bone broth afterwards.
**The crock pot chicken seasoning was simple…rub that chick with olive or avocado oil, and then rub on salt and herbs de provence. Place in the crockpot over halved onions. Cook on high for 4-5 hours. That’s it.
Don’t forget to make your homemade stock with the leftover bones!
**The oven-baked chicken followed a more complex rub recipe from 100daysofrealfood.com (see below), but both were tasty and delicious.
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion-2 onions
- olive or avocado oil
- 1 large chicken (3-4 lb)
- Preheat the oven to 450º.
- Combine the dried spices in a small bowl.
- Loosely halve or quarter the onions and place it in the bottom of the roasting pan.
- Remove any giblets from the chicken, pat dry, and then rub the oil all over. Next rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the pan, and roast for 55-85 minutes until golden and internal temp reaches 160 degrees. There is no need to add any liquid.
- Lower the oven to 400°F and roast the chicken for 50 minutes: Put the chicken in the oven and immediately lower the oven temperature to 400°F. Set a timer for 50 minutes and let the chicken roast undisturbed.
- Check the chicken: The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear. Continue roasting the chicken and checking it every 10 minutes until it is done. Total roasting time will be between 50 minutes and 1 1/2 hours — exact cooking time will depend on the size and type of your chicken.
- Rest the chicken: Once finished cooking, transfer the chicken to a cutting board and let it rest for about 15 minutes.
- Carve the chicken: Carve the chicken into the breasts, thighs, and drumsticks, and serve. Pick any remaining meat off the bones and save it for other meals. Leftovers will keep for about 5 days in the fridge or can be frozen for up to 3 months.
- Don’t forget to make your homemade stock with the leftover bones!
Adapted from 100daysofrealfood.com and thekitchn.com