I don’t like to get intimate with raw chickens. The act of lifting it by its legs and hoisting it into the roasting pan or crockpot is as good as it gets with me, so that’s why I was happy this recipe turned out so great. I barely had to touch the dang thing. Sure, rubbing it lovingly with herbs and spices inside and out (and under the skin) make for a yummy chicken, but this is just as good without having to get all up on it.
Here’s what you do:
First, buy a 4-5 pound chicken. Using tongs, pull out the bag of grossness from the cavity and dispose of it immediately. Some people will tell you to save it and make gravy or some other concoction. Not me. It’s innards…they are gross.
Second, cut one or two onions into quarters and then spread around the bottom of the crockpot. Then, sit your chicken on top of the onions, breast side up.
Third, in a small bowl combine following: 2 tsp paprika, 1 tsp each of salt, thyme and garlic powder. Heck, add some rosemary in there too if you want. Onion powder? Go for it. It’s your chicken.
Fourth, sprinkle the mixture evenly on top of the chicken. Save a little bit to sprinkle inside the chicken. I just use the tongs again to lift it and sprinkle the inside from a safe distance. I don’t stick my hand in there and mush it around, though I’m sure that would make it even better.
Fifth, cook on high for 4 hours.
That’s it. If you can’t make this chicken, there’s no hope for you.