Another round of double recipes from this Amazon Woman in Pink Heels. I've been having a lot of fun testing out my Pintrest recipes. The two I want to share today are fast and easy-- and perfect for spring. I have a lemon theme this month for my recipes.
Let's get started:
Slow Cooker Lemon Chicken
2-3 Heads of Garlic
1 Whole Chicken
Fresh Rosemary Sprigs
Lemon Pepper Seasoning
Cut garlic heads and lemons in half and lay in the bottom of your slow cooker. Cut the tops of the lemons so they lay flat. Add a sprig of Rosemary to the bottom of the slow cooker. Remove insides of the chicken, rise it and pat dry. Then stuff it with a lemon cut in half, and a garlic head cut in half. Cover the chicken in seasoning-- then place it on top of the lemons and garlic in the slow cooker. Cover the top of the chicken with lemon slices and sprigs of rosemary. Turn slow cooker on high and cook for 4 hours. When chicken has reached 165-degrees remove it from the slow cooker, let it rest before cutting into it.
Tip-- for juicy white meat, place the chicken upside-down in the slow cooker.
Recipe courtesy of No. 2 Pencil.
About an hour before the chicken is done-- make yourself these delicious potatoes:
Roasted Red Potatoes
1 1/2 Pounds of Baby Red Potatoes, cut in half.
Large-Flake Sea Salt
3 Tablespoons of Extra-Virgin Olive Oil
1/4 Cup of Parsley
2 Cloves of Garlic, chopped
Heat the oven to 400-degrees. Toss potatoes into a bowl with oil, salt, parsley, and garlic. Place potatoes onto roasting pan and bake in oven for 25-30 minutes until they're soft when you poke them with a fork. Enjoy with you delicious chicken.
Recipe adapted from Martha Stewart.
I like to serve this combo with my favorite Lemony Kale Recipe.
There you go-- another delicious meal recipe I like to make for the week ahead. The chicken is also perfect to use in recipes that need leftovers.