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Herb Roasted CHicken
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!

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!