Lemon Herb Roasted Chicken

I enjoy this recipe because it’s simple, delicious, and healthy.  It comes out tender and juicy every time.  The following is my version of this recipe; original recipe was found in a crock pot cookbook I use to have.

Lemon Herb Roasted Chicken

3-4 pound fryer or roasting chicken or 4 chicken breasts (or can do more, can do this with frozen chicken breasts or a frozen hen)

Drizzle extra virgin olive oil over the hen or breasts

Juice of 2-4 lemons (or limes or a combination of lemon and lime) depending on size and how much juice can get out of them, just enough to have a light layer in the bottom, pour over hen or breasts and let it flow to the bottom of the crock pot

½ tsp salt

½ tsp black pepper

1 tbsp fresh parsley (or 1 tsp dried parsley)

¼ tsp paprika

1 pod of garlic (optional), make sure to peel the skin off each clove. Lay around in the bottom or can put ½ of them in the bottom of crock pot and the other half under the skin of the hen or inside the hen.

Rinse chicken well and pat dry; remove any excess fat. Put in remaining ingredients as stated above. Put the salt, pepper, parsley, paprika, and any other spices or herbs over chicken; it’s OK if some gets in the bottom of the crock pot. Cover and cook on low 8 to 10 hours or on high for 4 to 5 hours.

Optional: cut a lemon into slices and put under the skin or in the cavity of the hen.

Lara’s Notes: Once you have cooked this once, you’ll find you can add herbs and spices to taste and different ones to your liking in order to have different variations of this. Sometimes when I have time, I will add spices and herbs half way through the cooking process when cooked on low. I normally rinse chicken, but don’t pat dry or take off excess fat. I usually add spices and herbs until I see enough on the chicken in order to be able to distinguish each herb and spice. I use good quality, organic, free range chicken.

When I do this recipe with a hen, I flip the bird over a few times in the crock pot to make sure it is well coated with the oil and lemon juice.

I have also made this recipe using chicken breasts in a big Pyrex dish (at least a  9.5 X 13.5 X 2 in 3 QT) and cook on 450 degrees for 45 minutes or until chicken is completely cooked.

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