Fall-Off-the-Bone Whole Rosemary Chicken

  • by Trigger
  • 1 Whole Chicken 
  • 8 Springs of fresh rosemary
  • 2 Teaspoons kosher salt
  • 2 Teaspoons sweet paprika
  • 1 Teaspoon garlic powder
  • 1 Teaspoon onion powder
  • 1 Teaspoon dried thyme
  • ¼ Teaspoon freshly ground black pepper
  • 1 Pound baby Yukon Gold potatoes, quartered

  1. Finely chop enough rosemary leaves to get 1 tablespoon. Set the remaining sprigs aside. In a small bowl, combine the chopped rosemary, 1 ½ teaspoons of the salt, the paprika, garlic powder, onion powder, dried thyme, and pepper.
  2. Place the potatoes in one side of a 6-quart oval slow cooker and put the carrots in the other side. Season with the remaining ½ teaspoon salt. Top with 2 rosemary sprigs.
  3. Rub the spice mixture all over the chicken and stuff the cavity with the remaining 4 rosemary sprigs. Transfer the chicken to the slow cooker, putting it on top of the vegetables, breast side up.
  4. Cover and cook on low for 8 hours, until the chicken is cooked through and falls off the bone and the vegetables are tender. Using a wide spatula, carefully transfer the chicken to a dish or platter. Transfer the vegetables to a separate platter. Discard the skin and rosemary sprigs and carve the chicken. Place the jus in a gravy separator and serve with the chicken and vegetables.

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