The Simplest Way To Roast a Whole Chicken

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Okie dokie ladies (and whatever gents are awesome enough to read this slightly girlie site . . . ) 🙂

Today we're going to roast a whole chicken.

I know it's gross. I know touching uncooked-chicken-skin is n.a.s.t.y. 

But, I have full confidence that you can do this.

(Because if I can do it? Anyone can. For real.)

It's so not my favorite way to deal with meat. But it's penny pinched. And relatively simple. And really, you are a seriously amazing chick.

You can do this.

Let's roast a chicken.

Ready? 🙂

Here's what you'll need: 

Ingredients

• 2 1/2 tsp salt
• 2 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 whole chicken (I usually look for the largest one I can find)

Directions

1. In small bowl, mix together first 5 ingredients.
2. Rinse chicken and pat dry.
3. Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
4. Rub seasoning mixture into chicken.
5. Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
6. If you'd like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.

In case you're wondering, my stock up price on whole chicken is $.99/lb ~ if I can't find it at that price I'll choose boneless skinless chicken breast for $1.99/lb because I feel like I get more meat that way. I typically make one or two whole chickens at a time (if I'm making two I use my larger slow cooker) then freeze the meat for casseroles, soups or stews. It really is simple, and the meat just tastes so. good.

You'll never settle for a Costco, Publix, or Kroger Rotisserie chicken again.

You're welcome. 😉

And if you have a little more energy and will be home all day, try out this fantastic recipe for roast sticky chicken in the oven too. You've got this!

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