Ingredients:

  • 1 whole chicken (3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 teaspoon (5 g) garlic powder
  • ½ teaspoon (2.5 g) dried thyme
  • ½ teaspoon (2.5 g) dried rosemary
  • 1 medium yellow onion, quartered
  • 2 carrots, peeled and cut into 2-inch (5 cm) pieces
  • 2 celery stalks, cut into 2-inch (5 cm) pieces
  • Optional: 1 lemon, quartered
  • Optional: 2 sprigs fresh rosemary
  • Optional: 2 sprigs fresh thyme

Instructions:

  1. Pat the chicken dry with paper towels (very important!).
  2. In a small bowl, combine olive oil, salt, pepper, garlic powder, dried thyme, and dried rosemary. Rub the mixture all over the chicken, inside and out.
  3. Place the quartered onion, carrots, and celery stalks in the bottom of the crockpot.
  4. Place the seasoned chicken on top of the vegetables in the crockpot.
  5. Stuff the lemon wedges, rosemary sprigs, and thyme sprigs into the chicken cavity (optional).
  6. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. Use a meat thermometer to check the internal temperature of the thickest part of the thigh. It should reach 165°F (74°C).
  8. Carefully remove the crockpot roasted chicken from the crockpot and let it rest for 10-15 minutes before carving.
  9. Carve the chicken and serve with the cooked vegetables and pan juices.