Tags
baby red potatoes, chicken, comfort food, crock pot, easy, hen, meal, quick, recipe, Roasted chickent, thyme
What a wonderful weekend and awesome trip to Blue Ridge! Fall is absolutely in the air; the sights, sounds and scents of fall are in full swing in our parts! With that, I decided for tonight’s dinner I wanted something warm and Bone Sticking, but EASY! What better than an herb roasted chicken with potatoes, gravy and a nice salad. I do believe we WILL!
HERB ROASTED HEN
1 3-4 pound roasting hen, neck and giblets removed from cavity
1/2 apple cubed
1/2 onion cubed
5 cloves garlic
1 small bunch fresh parsley, Basil, Rosemary or Thyme (Your choice)
2 tbsp. chopped fresh herbs of choice from above- reserved
2 tbsp. dry Thyme
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tbsp. Poultry Seasoning
Olive Oil
5-6 Red Potatoes
Place 1 1/2 cups water in your crockpot. Make sure all giblets have been removed form the cavity of your hen.
Next, stuff the cavity with apple, onion, garlic, and bunched herbs. Mix all remaining ingredients in a small bowl. Rub the chicken and the potatoes with your herb mixture, MAKING SURE to place some of the mixture UNDER THE SKIN. After adding some of the mixture under the skin, make sure to replace the skin to it’s original location so the chicken will stay moist.
Place the potatoes in the crockpot and then your hen on top of the potatoes. Cook on low for about 6-7 hours depending on the cooking speed and heat of your crockpot. Each of my crockpots vary in cooking time.
After your chicken has roasted, remove the hen and potatoes to a pan. Let sit for at least 15 minutes before cutting the chicken to make sure the juices have settled. If you cut before then, your chicken will lose the juice and more than likely be a very dry bird. As my friend Nik would say, “That’s no bueno.”
If you prefer the oven, slide your herb coated chicken(s) into a 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
Add a salad and voila! I like easy. Bon appetit y’all!
The Front Porch Gourmet 
I recently was converted to a crock pot, and I love mine now. This recipe looks awesome, I’ve never done chicken in mine before!
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With our schedule, my crockpot, BOTH of them, are truly my BFFs! There will be more crock-pot recipes added throughout the fall, and this Wednesday will be a Makeover Mission Impossible recipe using this leftover chicken (IF there is any!), for crock-pot chicken and dumplings! YUM!
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Can I stick the crock potted bird in the oven to crisp up the skin? The hubby loves his crispy chicken skin!
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Yes ma’am. There are two ways you can do this. Either set your crockpot to leave some cooking time where you can remove the partially cooked bird, brush with a little butter or EVOO, then bake a short time at a high temp in the oven, OR you can place it under the broiler for a few minutes to brown and crisp the skin. Just be sure you account for this additional cooking time as you do NOT want a dried out bird! Remember to let it rest for about 15 minutes as well and that will help with moisture.
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