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Rosemary-Garlic Chicken
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| From Country Living The fragrance of Rosemary-Garlic Chicken spiked with zesty green olives will entice hungry guests into your kitchen. This dish yields a savory broth; serve it along with a crusty loaf of French bread for dipping. Ingredients | |
| 1 (5 1/2-pound) | whole chicken, rinsed and patted dry |
| 1 1/2 teaspoon(s) | salt |
| 1 teaspoon(s) | pepper |
| 20 | clove, (s) (whole) garlic, lightly crushed |
| 1/2 pound(s) | yellow onions, sliced into 1/2-inch rounds |
| 1 pound(s) (about 14) red potatoes, halved 1 tablespoon(s) (chopped) fresh oregano 1 teaspoon(s) (minced) fresh rosemary 1 cup(s) (small) green fresh olives (such as picholines), cracked | |
| 1/2 cup(s) | fresh lemon juice |
Directions
Sprinkle the chicken skin and cavity with 1/2 teaspoon salt and 1/2 teaspoon pepper and place 10 garlic cloves inside. In a slow cooker, layer the onions and potatoes and sprinkle with the remaining salt, pepper, 1/2 of the oregano, and 1/2 of the rosemary. Place the chicken, breast-side down, on top of the potatoes and onions in the slow cooker. Sprinkle with the remaining rosemary and oregano. Add the olives, remaining garlic cloves, and lemon juice. Cover and cook on low for 6 hours. Pull meat from the bones and serve hot with the broth and vegetables.
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