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Author Notes: I've made this chicken for years with many spice variations and have taught my kids to make it too. It makes a great meal and provides lots of leftovers for my Chicken Crepes, Pesto Chicken Sandwiches and my kid's favorite, Mexican Casserole. —Leith Devine
- 1 3-4 chicken
- 2 tablespoons olive oil
- 1 tablespoon ras-el-hanout
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 2 teaspoons white pepper
- 1 teaspoon sumac (optional)
- 1 lemon, halved
- 1 onion, quartered
- 1-2 cups boxed chicken broth as needed
- Clean the chicken. If using the oven, preheat to 400 degrees. If using a crockpot, ball up 4 pieces of foil and place them in a square in the bottom of the crockpot for the chicken to rest on.
- Mix all the spices up in a small bowl and set aside. Heat the olive oil on the stove until warm and add the spices. Cook for 5 minutes to bloom the spices.
- Rub the spice paste on the chicken, top and bottom. Put the lemon halves and as many of the onion quarters as you can into the chicken cavity. Scatter the rest of the onion around the chicken.
- Oven directions: Place the chicken on a rack in a roasting pan and cook at 400 degrees for 20 minutes. Reduce heat to 350 degrees and continue cooking until the thigh temperature is 165 degrees. If the skin gets too dark, cover it with foil. Put chicken broth in the bottom of the pan if the drippings start to burn.
- Crockpot directions: Place the chicken on the foil balls. Add 1/2 cup chicken broth to the bottom. Cover and cook on low for 6-8 hours or high for 3-4 hours. The chicken will fall off the bone and the house will smell amazing!
- This recipe was entered in the contest for Your Best Recipe for Now and Later