Lemon Herbed Roasted Chicken

There is nothing yummier
then coming home from a long day at work and having the house smell fragrant and delicious from this chicken recipe cooking in the crockpot.

This recipe came with my first crock-pot I ever owned and I just love how easy it is to throw together.
Put it on low and 8-10 hours later you have dinner to eat!

You can quickly throw this together and in your crockpot before you leave for work or school in the morning,
OR, you can put it all together in the crock at night and then in the morning just pull the crock, put it in the crock pot and turn it to low to cook all day,
OR, if you have late afternoon church, put this in the crockpot at 6 or 7 o'clock in the morning and then by 4:00 you will have dinner to enjoy after you get home from church.

It gets SO tender
that the meat just falls right off the bones!

SO good...

I used
some of the leftover chicken
for sandwiches for lunch the next day...

And the ugly carcass and leftover mess
from the chicken dinner, I just put in my fridge and then pulled it out 2 days later added water and boiled it up and used the broth to make...you guessed it;
WHATCHAGOT <---click here soup!!

Lemon Herbed Roasted Chicken
3-4 pound fryer or roasting chicken
1 chopped onion
2 Tbsp melted butter
juice of one lemon
½ tsp salt
1 Tbsp parlsey
¼ tsp. Thyme
¼ tsp. Paprika
Rinse chicken well and pat dry—remove any excess fat.
Place onion in the cavity of the chicken and
place chicken in crock pot.
Pour melted butter over outside of chicken.
Squeeze juice of lemon over the chicken and
sprinkle with remaining seasonings. Cover and cook on low for 8-10 hours.

This is the perfect dish for company
served with “Potato Casserole” and steamed veggies or salad.

Enjoy!