Roasted Chicken with Lemon Potatoes

By Sandy M – Winnipeg , MB
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 Roasted Chicken with Lemon Potatoes
  • Prep Time: 30
  • Total Time: 270
  • Servings: 4-6
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About this Recipe

This recipe is for the slow cooker. The chicken is so moist and falls right off the bone. You can use the broth for gravy but what i like to do is set it aside and use it the broth* for soup. (see below)
The Potatoes is a family favourite and are baked in the oven.
You need to try this!

Ingredients

1 Maple Leaf Prime Whole Chicken 3-4lbs
1 Onion
2 tsp Paprika
1 tsp Salt
1 tsp Thyme
1/2 tsp Garlic powder
1/4 tsp Cayenne pepper
1/4 tsp fresh ground black pepper
LEMON POTATOES
8 potatoes (cut into wedges, approx 8 wedges per potato)
1/2 cup Olive Oil
4 Fresh Garlic Cloves (minced)
1 cup Water
1 tbsp Oregano
1 Juice of a Lemon
Sea Salt
Fresh Ground Pepper

Directions

Combine spices in a bowl. Chop the onion in quarters, place on the bottom of the slow cooker.Remove any giblets from the chicken, then wash and pat dry with paper towels. Rub the spice mixture all over the chicken. If you like, sprinkle some spices inside the chicken.
Put chicken on top of the onions in the slow cooker, cover it, turn it on to desired time,(I put mine on low for 6 hours depending on how big the chicken is). Don't need to add any liquid. (Or if you want it faster, Cook for 4 hrs on high for a 3 or 4 lb chicken)
P.S. Don't forget to make your homemade stock with the leftover broth!

**********************************************************************************
Lemon Potatoes:

Preheat oven to 400°F
Spray baking pan with Pam or other non sticking spray
Put all the ingredients (except potatoes, salt & pepper) in a bowl & mix.
Arrange potatoes in a 13 x 9 baking pan.
Pour Oil mixture over top potatoes then turn the potatoes with your hands until all of them are completely covered in mixture.
Season with sea salt and black pepper.
Bake uncovered for 45 minutes @ 400F
When potatoes have a nice golden-brown crust, give them a stir to bring the white underside up, lightly season with more sea salt and pepper and oregano.
Add an additional 1/2 cup water if pan appears to be getting dry, and put back into oven to brown other side of potatoes. for another 45 minutes.
(There is a lot of garlic but trust me, more garlic the better with these but don't skimp on the garlic)

*Remember there are two separate recipes above, don't mix the 2.

**Note: After i remove the chicken from the slow cooker, i usually fill it with water, add celery, more spices with the bones of the chicken and let simmer for a few hours and let cool. Once cool, I strain and voila', Chicken soup stock for soup the next day or freeze for whenever you want homemade soup.




Notes

There are 2 recipes in here, please don't mix them. Love them together but any side can be used, mix and match but the photo has both the chicken and the lemon potatoes.

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