Eosinophilic Esophagitis Friendly Crockpot Rosemary Whole Chicken
Total time8 hr 15 min
Prep time15 min
Cook time8 hr
4.6(28)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4.5 lb)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp olive oil
- 1 lemon, halved
- 1 head garlic, top ¼ cut off to expose cloves
- 4 sprigs fresh thyme
- 3 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- ½ cup low-sodium chicken broth
Instructions
- 1
In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary. Stir together until evenly mixed.
- 2
Pat the chicken completely dry with paper towels, including the cavity. Rub the olive oil all over the outside of the bird, then press the spice mixture evenly over the entire surface and into any crevices.
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