Lemon Oregano Chicken for the Crockpot
From: Carolyn D'Agostino
Date: Saturday, March 24, 2001 3:16 AM
1 4 - 4.5 lb chicken, whole
3 lemons, halved
2 large onions -- cut into quarters
5 cloves garlic -- minced
2 tablespoons olive oil
1 1/2 teaspoons dried oregano
1/2 teaspoon hot red pepper flakes
salt, pref. kosher or seasalt
Put chicken on a rack in the slowcooker, or improvise a rack out of large balls of aluminum foil. It is very important that the chicken not be on the bottom of the cooker, or it will boil in its juices and be rubbery.
Squeeze lemons all over chicken, removing pits. Put the lemon halves into the chicken cavity. Scatter onions around chicken. Liberally salt the chicken, then rub all over with oregano, and sprinkle on hot red pepper flakes.
Sautee garlic in olive oil for a few minutes (I do not like the taste of raw garlic cooked in the crockpot without this step, it has a metallic taste). Pour garlic and olive oil over the chicken. Cover and cook on low for eight hours.