Lemon and Herb CrockPot Roasted Chicken Recipe

The Ingredients.

--one thawed and skinned whole chicken. It wasn't as gross for me this time! yay! But I'm not pregnant, so if you are and are prone to pukeage, be forewarned...
--head of garlic
--2 lemons
--salt and pepper
--a bunch of fresh rosemary

The Directions.

After you skin the chicken and keep from puking, rub it inside and out with a bunch of salt and pepper.

Plop it into the crockpot.

Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.

Slice the lemon and put slices on top, around, and inside the bird

Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.

Do not add water.
cook on low for 8-10 hours.

The Results

I started it around 10:00 and I turned it off around 4 so it cooked on low for about 6 hours. There was a good 1/2" of juice in the bottom of the crock so the dark meat was really tender and juicy, but the breast was dry dry dry dry dry.  The kids prefer dark meat so I can bumming bites off their plates while I picked over the dry as dust breast.  Flavor wise it was awesome, but I have to figure out a way to keep the breast from drying out so much. 

Oh and I was skeptical about skinning the chicken since I've never done it before, but it was really easy and I only needed a few strategic swipes with the knife, just a small kitchen knife, nothing fancy.  It does need to be sharp though because the skin around the drums is pretty tough.