Mold Detox Friendly Crockpot Rosemary Whole Chicken
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 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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