Rosemary Garlic Chicken

By Matt Fisher
Servings: Serves 6.

Ingredients

• 1 teaspoon poultry seasoning
• 5 pounds chicken pieces (skinned or not; your choice)
• 1 cup chopped onion
• 1 pound small red potatoes, halved (about 6 potatoes)
• 1 teaspoon minced fresh rosemary
• 10 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon chopped fresh parsley
• 1/2 cup pitted green olives, quartered
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 cup chicken broth
• Sourdough bread slices, toasted

Preparation

Combine first 3 ingredients and rub seasoning mixture evenly over chicken. Place onion and next four ingredients (through bay leaves) in a 6 quart electric slow cooker; toss well. Arrange chicken on top of potato mixture; sprinkle with parsley. Add olives. Pour lemon juice and broth evenly over chicken mixture.

Cover with lid; cook on high-heat setting one hour. Reduce to low; cook 7 hours or until chicken is done. Optionally, remove chicken from bones. Shred chicken into pieces and return to cooker. Place 1 toasted bread slice into a bowl and spoon 1 cup chicken mixture over each serving. Note: you can also leave chicken on bones and serve the chicken and sauce over rice or the bread slices.