Herb & Lemon Roasted Chicken

This is another meal from our Practically Paleo Freezer Meal Workshop.

This uses a whole chicken.  However, you can use just chicken pieces - I will probably use breasts next time.  Flavor is really good and I'm using the leftover to make a big pot of soup.

Ingredients:

2 Tbsp Rustic Herb Seasoning
2 tsp Garlic Pepper Seasoning
3 1/2 - 4 lbs whole chicken
1 lemon, cut in half
2 Tbsp oil (to use when cooking)
salt & pepper to taste (optional)

Assembly Instructions:

Rub first two ingredients on to chicken and place cut lemon inside chicken.  Place chicken in a gallon resealable freezer bag.  Freeze.

Cooking Instructions:

Thaw completely.  Grease slow cooker with oil, cook chicken on low for 5-6 hours (ours took longer because it weighed 5 lbs) until tender or bake covered in a 350 degree oven for 2-2 1/2 hours until tender.  Makes about 6 servings.  If baking in oven, uncover the last 30 minutes of baking time to brown.

If you use a whole chicken like I did, you can cook the meat off the bones by keeping it in the crock-pot, add 4 cups of water (or broth), cook on low heat for at least 8 hours.  Remove skin & bones.  Add carrots, mushrooms, celery, rice, & bouillon (if you didn't use broth).  Continue cooking on low until rice & vegetables are done.  Add additional seasonings if necessary.