- 1 medium free-range chicken, whole
- 1 lemon, halved
- 1 bulb garlic
- 1 tsp salt
- 1 tsp pepper
- rosemary, a few sprigs
- 50g unsalted butter
- 1 red onion, peeled and quartered
- 1 cup chicken stock
- baby potatoes, a couple of handfuls
- carrots, a few, broken into pieces
- 1/2 savoy cabbage, outer leaves
Crockpot all-in-one Roast Chicken Dinner
Pop your chicken, lemon, garlic, rosemary, butter, onion, chicken stock and seasoning into your crockpot. Close the lid and cook on high for 4 hours.
Remove all of the aromats. Put your potatoes and carrots in and cook for 30 more minutes. Open the lid, place your cabbage leaves on top, then cook for a final 5 minutes.
To serve, remove all of the vegetables and arrange on a serving dish. Remove your chicken in pieces. The juices are perfect as they are, but if a slightly thicker gravy is preferred, transfer to a pan and reduce over a medium heat before whisking in 1 tsp cornflour dissolved in a little water. Check for seasoning.
Get stuck in!