LEMON & BASIL ROAST CHICKEN

in the CROCK POT™ 

Ingredients

4-5lb. Roasting chicken

1 Carrot, cut in about 1” chunks

1 stalk Celery tops - with leaves, cut in about 1”chunks

4 cloves Garlic, smashed and peeled

1 Lemon, quartered

1 large Sweet onion, quartered, root end attached

3-4 sprigs Fresh basil

2 tbsp. Badia™ Lemon-Pepper Seasoning

1 c. Dry white wine

OR

1/4 c. White balsamic vinegar

diluted in

3/4 c. Cold water

Directions

    • Rinse and pat dry the chicken.

    • In the bottom of the crock pot, place the chunks of carrot and celery.

    • Liberally season the chicken with the Lemon-Pepper, inside and out, rubbing the seasoning into the cavity and skin.

    • Stuff the cavity with the garlic, lemon and onion.  Place the basil sprigs on top of the vegetables.

    • Place chicken, breast side down, on top of the vegetables and basil, cover and set to high for 1 hour.

    • Pour the wine (or appropriate other liquid) around but not over the chicken.

    • After one hour, set to low, and let roast 4-5 hours, until an instant-read thermometer reads 165ºF when inserted in between the body and thigh (without touching bone).

    • Remove the chicken and vegetables to a platter, tent with foil and rest while we make a sauce.

    • Transfer the renderings to a sauce pan, cover and bring to a boil over medium-high heat.

    • Uncover, and boil to reduce by half, about 10 minutes.

    • Taste and adjust the seasoning, if needed.

    • Transfer the sauce to a gravy boat or pitcher for service.

    • Serve family style, carving the chicken at the table, along with the vegetables and rice or risotto.

(As pictured here, the recipe is halved and will easily serve 2 people.)

This chicken is incredibly tender and moist, with light, bright layers of flavors.  Best of all, once it’s in the pot, you just leave it be, and you can do other things.  (I sipped a tall glass of cold brew coffee…)

About the balsamic vinegar substitution...  I was going great guns prepping this when I suddenly realized I had no wine or vermouth.  Then I recalled one of my favorite chefs (Julia?  Lidia?  I can't remember) doing the balsamic-water substitution.  It works surprisingly well, but has a bit more "zip" than using straightforward white wine.

Many thanks to Dr. Lee Ann Grace for the inspiration for my version of her handy, wonderful recipe.

From the blog, “WHAT A DUMPLING!” Copyright © 2015-2024, Davis Peterson All rights reserved. Subject to international copyright regulations.