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This one?


Or that one?

This one with sweet Meyer Lemons, Rosemary and Roasted Brussel Sprouts?


…or that one, basted in an incredible Creme Fraiche and Smoked Paprika sauce resting on caramelized croutons?


You know I have an addiction to roasted chickens. I roast one every single week. Without fail. A roasted chicken is so ridiculously versatile and they are my little weekly miracles when I come home tired and just want something simple.

I usually roast other things with them, like those Brussel Sprouts up there in the first chicken. The second chicken sits upon utterly delicious roasted garlic, caramelized croutons. Roasted chickens make beautiful stand alone meals, and the leftovers can become anything you can imagine from a soup, stew or casserole to a sandwich, a fricassee or a salad.

Until yesterday, I was going to swear my life and first born child to you that the Meyer Lemon Chicken with Rosemary was the best roasted chicken that ever existed. The sweet yet tart flavor of the Meyer Lemons over the Brussel Sprouts combined with the gorgeous bouquet from the fresh Rosemary is just simply intoxicating. It made an amazing dinner. We usually eat the dark meat first then use the breasts for leftover creations. Let me tell you, Rosemary Lemon Chicken Salad is DEEEVINE.

Then yesterday happened. And that Creme Fraiche and Smoked Paprika Roasted Chicken happened. While the Lemon Rosemary chicken cooks all day in a crock pot, the Creme Fraiche chicken roasts for one hour in a cast iron skillet, with basting every 15 minutes. This has got to be the juiciest, most succulent roasted chicken there is. So much in fact, I cooked it a second time in cabbage and noodles and it didn’t lose a bit of moisture. Not to mention the absolute BEST part of this chicken is the caramelized sourdough and roasted garlic croutons you will find underneath. I will fight for those. Unfairly.

Now I cannot tell you which chicken reigns supreme.

I’m in a chicken pickle.

So I’m leaving this very important decision to you, my friends and my faithful followers. Try these chickens and let me know which roasted chicken earns the title of top bird!

…this one?


Or that one?


Crockpot Roasted Meyer Lemon & Rosemary Chicken with Brussel Sprouts


  • 3 or 4 sprigs of Rosemary
  • 1/2 cup chicken stock
  • 5 Meyer Lemons
  • 2 tbsps. Thyme
  • Good Extra Virgin Olive Oil (Buy the good stuff, it’s worth the investment)
  • Salt & Pepper to taste

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Place 1/2 cup of chicken stock in the bottom of the crockpot. This will keep the chicken moist as well as coat the sprouts. Add Brussel Sprouts. Rinse the chicken well and pat dry. Fill cavity with salt & pepper, 1/2 of the lemons and 1/2 of the Rosemary. Remove the stems and finely chop the remaining Rosemary.

Place the chicken in the crockpot over the sprouts. Drizzle generously with EVOO, then sprinkle with Rosemary, time, salt and pepper. Place lemons over the top of the chicken. Cook according to the directions on your crockpot; mine usually takes 6 hours. Pay very close attention when cooking chicken in a crockpot to not over cook or dry out the chicken as it is fairly easy to do. When the leg wiggles freely, the chicken is done. Adjust your cooking time as necessary.


Creme Fraiche & Smoky Paprika Roasted Chicken with Sourdough & Roasted Garlic Caramelized Croutons


  • 2 THICK slices Sourdough Bread – About an inch thick
  • 2 bulbs garlic cloves
  • 2 bulbs roasted garlic – reserved for croutons
  • 4 lemons, quartered
  • 1 onion, quartered
  • 1 Bay leaf
  • Smoked Paprika
  • 2 springs fresh Thyme, chopped
  • Salt & Pepper to taste
  • Extra Virgin Olive Oil

For the sauce:

  • 1 cup creme fraiche – you can substitute sour cream
  • 3 tbsp. lemon juice
  • zest from one lemon
  • 1 tbsp. smoked paprika
  • 1 tbsp. minced garlic
  • 2 springs fresh Thyme, chopped
  • Salt & pepper to taste

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The day before you roast this chicken, wash and pat dry, then fill the cavity with garlic bulbs, thyme, lemons, Bay Leaf, salt, pepper and onion. Refrigerate overnight.

Preheat your oven to 450. Yep. 450.

Grease a cast iron skillet or roasting pan with olive oil. Rub roasted garlic cloves over Sourdough and place in the bottom of the skillet, garlic side up. Place your chicken on top of the bread. Drizzle the chicken with olive oil, and sprinkle with Thyme, Smoked paprika, salt & pepper. Place in the oven. Baste the chicken every 15 minutes with the juice from the pan.

While the chicken roasts, create the sauce by whisking together all ingredients.

Once the chicken has roasted 30 minutes, begin basting chicken GENEROUSLY with the sauce using a pastry brush. Baste again after 15 minutes. Give it a final basting after an hour of roasting, turn off the oven, then leave in the oven five minutes longer.

Remove the chicken from the oven. Allow it to rest at least 15 minutes before carving for the juices to redistribute. Transfer chicken to carving board and cut into quarters or individual pieces. Remove croutons from skillet, then return chicken to skillet in the juice. Serve with croutons and fresh lemon wedges in the skillet.

NOTE: When you remove the chicken from the croutons, the top will appear very moist, however, the bottom of the croutons will be VERY dark and may appear burnt.  They aren’t, trust me. They are very nicely caramelized from the chicken drippings and sauce. They are little morsels of sheer heaven. DO NOT miss these!


I love yard bird. Bon Appetite y’all!