This tutorial falls under the category of simple, yet sweet. Or should I say, simple, yet savory! This is the perfect weeknight meal solution and as of recent, it is a near weekly occurrence in our house. I grab a fresh 3-4 lb whole pasture-raised chicken at the farmers market or Whole Foods, I rub it down, season it up, pile it atop some root veggies in the Crock Pot and voila, 4 hours later, dinner is ready.

The best part of a weekly whole chicken is how many meals we get from it. The meal from the whole roasted chicken is good for at least 2-3 meals, we enjoy it with the potatoes, as chicken salad, on top of big green salads, etc. Then I make a big pot of stock from the leftover bones and we get another 2-3 meals from that. This is truly a must for any busy family.

The seasonings on your chicken can vary with your preference and your mood. Generally I use this all-purpose herb and seasoning blend, that I love, occasionally I will opt for a spicy, chile pepper rub, it’s also great with lemon zest, garlic and freshly ground black pepper. The possibilities are endless. Seriously, you will never buy that rotisserie chicken from the store, again.

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