Rosemary Garlic Chicken with Roasted Potatoes

It's fall and that means it's time for hearty meals cooked in crock pots and such.  Fall is my favorite time of year for just that reason.  I also love the crisp fall air, drastic changes in weather from morning to midday, and fun fall activities like hayrides and bobbing for apples.  Now that I live in Atlanta, fall means a break from the unbearable heat and humidity and a chance to do things outside again.  I've taken up running and enjoying my hammock on the front porch.  I've also taken up cooking hot and satisfying dinners. This week I had a craving for rosemary.  I love her.  She goes with everything; from bread to chicken dishes to rice crispy treats.  That last one was only minimally successful.  My craving for rosemary turned into the creation of a slow cooked whole chicken drenched in lemons, garlic, and rosemary.  Ta da.

Morganne's plate; she enjoyed it immensely

Rosemary Garlic Chicken

1 whole chicken (any size)

1 lemon

a bunch of fresh rosemary

2 Tbsp diced crushed garlic

1/2 cup of white wine (cooking or drinking*)

salt and pepper, to taste

assorted vegetables (carrots, cabbage, onions- any quantity)

Chop vegetables in large pieces and place in the slow cooker/crock pot.  Rinse and dry the chicken.  Pat or rub the garlic, salt, and pepper on and inside the chicken.  Roughly chop a few sprigs of rosemary and sprinkle over the chicken and shove some inside as well.  Nestle the chicken amongst the vegetables.  Slice the lemon thinly and arrange on top of the chicken.  Drizzle the wine all over everything.  Turn the crock pot on low and cook for approximately 8-10 hours.  (I went to work and left it for about 9 hours; it was cooked by then.)

*Drinking wine is also acceptable for cooking so that you can drink it while you cook.  And during and after.  If that's what you want to do.  

Potatoes would have been a nice addition to the crock pot but I chose to make them a different way.  Thanks to Pinterest!  I pin a lot of recipes because I like the look of them but this is one of the only ones I've made.  Successfully!  

Mmmm, taters

Roasted Smashed Potatoes

1-2 pounds of tiny potatoes (1-2 inch diameters work best for smashing)

olive oil, to taste

1/2 tsp dried thyme

salt and pepper, to taste

Boil the potatoes in a large pot of salted water until they're nice and tender.  Drain the water and place the potatoes on a baking mat or foil covered cookie sheet.  Smash the potatoes about 1/2 to 3/4 inches thick with the bottom of a sturdy glass.  Drizzle olive oil over the potatoes and sprinkle them with salt, pepper, and thyme.  Bake in a preheated 500 degree oven for about 20-25 minutes or until golden brown.  

Fantastic.  Just fantastic.