Friday, August 19, 2011

Roasted Chicken With Spices

If you read my Wednesday post, you probably know I love to use my slow cooker. This recipe is my go-to meal when I'm feeling tired or have a lot to pack in my day. I usually buy whole chickens on sale and freeze them, so I have a bird on hand when I need it. You can also use chicken breasts, legs or thighs if you don't have an entire bird. Leftover chicken makes a yummy chicken salad with a little chopped red onion and mayonnaise.

Roasted Chicken With Spices

Whole chicken
1 tablespoon olive oil
1 ½ teaspoons of Chicken Spice Mix

Chicken Spice Mix
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon paprika
½ tablespoon cayenne pepper

Mix spices together in a small bowl. Store in airtight container, such as a small jar. Remove insides of chicken (gizzards, etc.). Rinse chicken under cold running water; pat dry with paper towels. Put chicken breast-side up in crock pot. Rub with olive oil, then rub in 1 ½ teaspoons of the spice mixture. Cook on low for 6 to 8 hours, depending on the size of the bird.

1 comment:

  1. Sarah, this looks amazing! Thanks so much for posting!