INGREDIENTS
For the Chicken
- 1 whole fryer
- 4 carrots chunked
- 1 stalk celery chunked
- 1/2 onion in thick slices
- 3 sprigs Rosemary
- 4 sprigs Thyme
- 4 sage leaves
- 1 lemon
- 3 Tablespoons of butter
- 1 Tablespoon whole grain mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 2 minced cloves of garlic
- 3 Tablespoons of honey
For the Ranch dusted veggies
- carrots
- onion
- red potatoes
- celery
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 dry ranch dressing
DIRECTIONS
For the Chicken
- In bottom of crock pot layer carrots, onions and celery, top with 2 sprigs of rosemary.
- Pat chicken dry and stuff with 2 sage leaves, 4 sprigs of thyme and the lemon squeezed inside and cut into quarters.
- Next mix the butter, mustard, salt, pepper, garlic powder, chopped garlic, honey, 2 chopped sage leaves, 1 chopped sprig of rosemary until it is a thick paste.
- Rub the chicken with the paste, making sure you lift/cut the skin covering the breast and stuffing the paste up under the skin.
- Replace skin back over breast and coat chicken with remaining paste.
- Place chicken on top of carrots, celery and onion in the crock pot and cook on low for 6-8 hours.
- Once cooked, remove chicken and place in oven baking dish and broil for 2-3 minutes to brown and crisp up the skin.
Serve with rice or potatoes. (You can discard the carrots, celery, and onions, they are just for flavor)
For the Ranch dusted veggies
- Boil up any veggies you like. Drain and let cool.
- Melt 2 tablespoons of butter with 1 tablespoon of olive oil and pour over vegetables in a bowl.
- Add one package of dry ranch dressing and toss the vegetables until coated.
- Place vegetables in casserole dish and broil for about 6 minutes on a lowered baking rack. You don’t want them too close to the broiler or they will burn instead of browning.
- Remove from oven and serve with carved honey lime chicken