Amy Clark

Frugal Momma’s Test Kitchen: Roast Chicken Recipe #2

I have started sharing my roast chicken recipes because a whole chicken is so darn cheap and so good! Last week, I shared my Roasted Balsamic-Glazed Chicken recipe that I happened upon through the Food Network website. If you haven’t tried it, I do highly recommend that one.

This recipe came out of just the types of ingredients I happened to have on hand. Grocery day was looming, but still so far away, so I had to be a little more creative in the kitchen. Time was also in short supply so this recipe had to be quick and require no monitoring on my part.

The chicken turned out moist and delicious. Despite dumping an entire contents of a dressing packet on top, the chicken is not salty at all and just leaves a pretty crust on top of the chicken.

As with all my recipes where I use a chicken in the slow cooker, I always make a rack of tin foil before putting the chicken in so the meat doesn’t become soggy. Simply ball three pieces of tin foil up and make a rack for the chicken to rest on. Place the chicken on top and when it is done cooking, remove the tin foil and you should have a lovely broth on the bottom to spoon over mashed potatoes.

Hope this recipe is a hit in your house too!

Amy’s Quick & Easy Roast Chicken

1 whole chicken
3 lemons
1 packet of Italian seasonings dressing packet (zesty or plain)

Clean chicken and remove the giblets and extra fat on the chicken. Make a rack out of tin foil by balling three pieces of foil up and putting them inside of your slow cooker. Rest the chicken on top. Cut the three lemons in half. Juice two of the lemons over the chicken and then rest them around the chicken. Put the other two halves of the third lemon inside of the chicken. Empty the seasoning packet on the outside and inside of the chicken. Cook on low for six to eight hours.

Published January 25, 2007 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

comments powered by Disqus