Friday, February 06, 2009

Lemon Rosemary Crock-Pot Chicken

I love my crock-pot, I really do, bit I have been neglecting him lately. Why? There is no good reason, no excuses. The crock-pot makes it so easy for anybody to have a yummy dinner on the table at a reasonable hour on a weeknight with minimal work. Which is why I vow, with you all as my witnesses, to use mine more. Now I won't go crock-crazy, like another Stephanie. She made a crock-pot recipe EVERY DAY last year. Wowsers! This recipe is from that blog. It's pretty straight forward and simple-the only thing I did differently from her is I left the skin on my chicken. I like fat, dontcha know.

Like I said, it's super-simple. Not even a recipe, really. Just take a chicken, rub it inside and out with salt abnd pepper, stick half a lemon and 4 or 5 peeled garlic cloves in it's bum, put it in the crock-pot, cover it with lemon slices and scatter some fresh rosemary branches and more peeled garkic cloves around, cook on low for 8-10 hours, eat. I made some roasted baby green beans to go with the chicken. For those, slice up a couple of shallots thinly, halve some garlic cloves, toss the green beans, shallots and garlic with olive oil, butter, salt and pepper and roast in a 375 degree oven for about 30 minutes, until the shallots have gone brown and crispy. Make sure you have some warm crusty bread with this meal, too, as the chicken will be surrounded by a flavorful liquid that you'll want to sop up.


Amanda said...

Was there any note of bitterness? I've always been hesitant to make a slow cooker recipe using sliced citrus because the pith can sometimes leave a bitterness when cooked.

Anonymous said...

This receipe sounds like heaven. I think a tiny bit of bitterness gives it a richer flavour. As long the whole dish isn't described as bitter.